1-Gather and Prep Ingredients: First, gather ingredients and prep for about 10 minutes. Measure 1 pound of cavatappi pasta, shred 16 ounces of sharp white cheddar, and have 4 cups of whole milk ready. Preheat your oven to 375°F (190°C) if you’re adding the herbed breadcrumb topping for extra crunch.

2-Cook the Pasta: Next, cook the pasta in generously salted water until al dente, then drain and set aside. This takes 8 10 minutes and ensures the pasta holds up well in the sauce. For a smoother finish, check out quick dinner ideas on our blog for similar easy recipes.

3-Make the Roux: Melt ½ cup of unsalted butter in a large pot over medium-low heat, then whisk in ½ cup of all-purpose flour. Cook for about 3 minutes until it thickens and smells nutty, creating the base for your sauce.

4-Create the Béchamel: Slowly whisk in 4 cups of whole milk and heat until the sauce thickens and simmers lightly. Season with ½ teaspoon garlic powder, salt, and pepper to taste for that distinctive white cheddar flavor.

5-Melt in the Cheese: Stir in the freshly grated sharp white cheddar until melted and smooth. If the sauce is too thick, add a bit more milk to reach the perfect creamy consistency.

6-Combine and Add Topping: Mix the cooked pasta into the sauce, then prepare the herbed breadcrumb topping by pulsing 6 slices of white sandwich bread with 2 tablespoons melted unsalted butter, 1 teaspoon garlic powder, and 2 teaspoons Italian seasoning in a food processor. Transfer to a baking dish and top evenly.

7-Bake and Serve: Bake for 20 to 25 minutes until bubbly and golden brown, then let it cool slightly. This step makes it a comforting dish for holidays or cozy meals, totaling about 55 minutes from start to finish.