Creamy Beef Cavatappi Food

CREAMY CAVATAPPI & CHEESE

Steps:

• Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

CREAMY CHEESY LOBSTER CAVATAPPI

Steps:

• Try Ina's variation on this dish with lobster!
• Preheat the oven to 375ºF.
• Drizzle oil into a large pot of boiling salted water.
• Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
• Cook over low heat for 2 minutes, stirring with a whisk.
• Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
• Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
• Add the cooked macaroni and lobster and stir well.
• Place the mixture in 6 to 8 individual gratin dishes.
• Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
• Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
• Enjoy!

CREAMY MUSHROOM CAVATAPPI

Steps:

• Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
• Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onion and cook 3 minutes or until beginning to soften. Increase heat to medium-high, and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid evaporates, stirring frequently. Transfer mushroom mixture to small bowl.
• In 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling on medium, whisking frequently. Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet. Remove skillet from heat and whisk in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
• Place peas in colander. Pour pasta over peas; drain and return to saucepot. Stir in mushroom mixture, cheese sauce, and ham; toss to coat. Serve with freshly grated Parmesan.