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Four-Cheese Cavatappi
Melissa Hart

Four-Cheese Cavatappi

Fontina melts, cheddar tastes sharp, mozzarella stretches and Parmesan seasons. Each cheese has one job, which is better than adding four because the package said “blend.” Keep the Parmesan to one cup; more can make the sauce salty and granular.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb cavatappi pasta
  • 2 tsp kosher salt divided
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 12 oz evaporated milk
  • 2 cups freshly shredded sharp cheddar cheese
  • 2 cups freshly shredded fontina cheese
  • 1 cup freshly shredded low-moisture mozzarella cheese
  • 1 cup finely grated Parmesan cheese
  • 1/2 tsp black pepper

Method
 

  1. Boil the cavatappi in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Melt the butter, whisk in the flour for 1 minute, and gradually whisk in the warm milk and evaporated milk until lightly thickened.
  3. Place the pasta, sauce, pepper and remaining salt in a buttered 6-quart crockpot and cook on low for 45 minutes.
  4. Stir in the cheddar and fontina by handfuls, followed by the mozzarella and Parmesan.
  5. Cover and cook on low for 30 to 45 minutes until the sauce is smooth and the pasta is tender.