Creamy Cheesy Lobster Cavatappi Recipes

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CREAMY CAVATAPPI & CHEESE



Creamy Cavatappi & Cheese image

Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that's delectable with the smoky topping. -Barbara Colucci, Rockledge, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 15

6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups shredded sharp cheddar cheese
1 cup cubed Velveeta
3 green onions, chopped
TOPPINGS:
1/2 cup panko bread crumbs
3 thick-sliced bacon strips, cooked and coarsley crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

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.

Nutrition Facts :

CREAMY CHEESY LOBSTER CAVATAPPI



Creamy Cheesy Lobster Cavatappi image

This is Ina's variation on her Grown-Up Mac & Cheese (recipe #281825) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907

Provided by Manami

Categories     One Dish Meal

Time 1h15m

Yield 6-8 individual serving gratin dishes, 6-8 serving(s)

Number Of Ingredients 14

kosher salt
vegetable oil
1 lb cavatappi pasta or 1 lb elbow macaroni
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
12 ounces gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar cheese, grated (2 cups)
4 ounces blue cheese, such as Roquefort, crumbled
1/2 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg
crushed red pepper flakes (optional)
1 1/2 lbs cooked lobster meat
1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

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!

Nutrition Facts : Calories 1155.5, Fat 60, SaturatedFat 36.1, Cholesterol 261.4, Sodium 1282.3, Carbohydrate 80.8, Fiber 3.1, Sugar 2.4, Protein 71

CAVATAPPI WITH VODKA SAUCE



Cavatappi With Vodka Sauce image

Make and share this Cavatappi With Vodka Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces uncooked cavatappi pasta
1 tablespoon butter
2/3 cup finely chopped onion
1 -2 garlic clove, minced
1 (8 ounce) tomato sauce
4 teaspoons all-purpose flour
1 tablespoon water
3/4 cup half-and-half
1/2 cup 2% low-fat milk
1/3 cup vodka
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup grated fresh parmesan cheese
2 tablespoons finely chopped fresh basil

Steps:

  • Cook pasta by following package directions, omitting salt and fat; drain.
  • Melt butter in a medium saucepan over medium heat.
  • Add in onion and garlic; cover and cook 3 minutes or until tender.
  • Add in tomato sauce; simmer, partially covered, 8 minutes or until thick.
  • Combine flour and water, stirring with a whisk until smooth; add flour mixture to pan; cook 1 minute.
  • Add in half-and-half, milk, vodka, salt, and pepper; bring to a boil.
  • Stir in cheese; decrease heat to low; cook 3 minutes or until cheese melts, stirring frequently.
  • Add in pasta; toss to coat; sprinkle with basil.

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