• Cooking Time:
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  • 16 oz cavatelli
  • 3 tbls butter
  • 1 tsp minced garlic
  • 3 tbls flour
  • 1/3 tsp ground nutmeg
  • 2 cups milk
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup + 2 tbls grated parmesan cheese, divided
  • 1/4 cup chopped fresh herbs, such as parsley, oregano and/or basil.


  • Cook pasta using package directions; drain. Place in a serving dish
  • Meanwhile, melt butter in a mecium saucepan over medium heat. Cook garlic in hot butter for one minute.
  • Whisk in flour and nutmeg. Add milk gradually, whisking continually. Bring to a boil. Reduce heat to low. Cook for 1 minute. Remove from the heat.
  • Mix mozzarella, cheddar and 1/4 cup parmesan in a small bowl. Add gradually to sauce, stirring continually.
  • Add herbs and mix well. Pour over pasta and toss to coat. Sprinkle with remaining parmesan. Serve immediately.

Categories: Dairy  Main Dish  Pasta  Side Dish  Stove 
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