Creamy cavatappi and gruyère with Mama Steph


One pound box of Cavatappi pasta, or large elbow macaroni

3 cups (about 12 oz) grated Gruyère cheese (or do half Gruyère & half white cheddar)

3 cups half and half

4 large egg yolks

1 tsp dried red pepper flakes

Salt and pepper, to taste

3 TBS butter, melted, plus more to spread on foil

Dried or fresh parsley to sprinkle on top, if desired


Preheat oven to 325 degrees F.

Bring a large pot of salted water to a boil over medium-high heat and cook pasta according to package directions.

Drain and rinse pasta with cool water. Drain again and toss with 2 2/3 cups Gruyère. Salt the pasta, to taste, if you like, or allow each person at the table when you serve the final dish to salt their own portion.

In a small bowl, whisk together half-and-half, egg yolks, red pepper flakes, and 3 tablespoons melted butter.

Pour over pasta and stir to combine. Transfer to a 1 1/2-quart baking dish.

Cover with buttered aluminum foil and bake for 30 minutes.

Remove from oven, uncover, sprinkle with remaining 1/3 cup Gruyère, and bake until top is golden, 20 to 25 more minutes.

(NOTE: the red pepper flakes will impart a bit of spicy heat to the dish, so if you don't want that, they may be omitted. Also, the suggested combination of white cheddar with the gruyere will be a bit more economical for you. )

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