For the bread crumb topping, melt half a stick of butter in a large bowl. Then add breadcrumbs, Parmesan, everything bagel seasoning, garlic powder, and paprika to the butter. Toss everything to combine and set aside.
Melt half a stick of butter in a large pot over medium heat. Add in the flour and whisk to create a roux. Add garlic powder, paprika, and Dijon mustard to the roux, whisking until smooth.
Melt the cream cheese into the roux. Add the milk and whisk until the sauce starts to thicken. Lower the heat, and add the fontina and sharp cheddar cheese to the sauce, whisking until smooth. Set it aside.
Add cavatelle and a pinch of salt to boiling water. Boil for 18–20 minutes. After draining, add the cavatelle to the cheese sauce, stirring to combine.
Pour the cavatelle and cheese sauce into a greased 9×13-inch baking dish. Top with the breadcrumb mixture and bake at 350°F for 30 minutes. Let cool and enjoy!
Are you ready to elevate your mac & cheese game to extraordinary heights? Yes, you’d cheddar believe it – our Cavatelle is here to transform your classic comfort dish. With its unique shape and exceptional texture, it’s a game-changer in the world of cheesy goodness.
Imagine each delightful, ridged piece of Cavatelle perfectly cradling that rich, creamy cheese sauce, delivering a mouthful of flavor in every bite. It’s the perfect twist on your traditional mac & cheese.
So, why settle for ordinary when you can upgrade your mac & cheese with our Cavatelle?
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.