Looks like you’re listing ingredients for a creamy Gruyère cavatappi (basically a rich mac & cheese-style pasta) using a béchamel sauce.
Here’s a clean recipe that matches what you wrote:
🧀 Creamy Cavatappi with Gruyère Sauce
🍝 Ingredients
- 2 cups cavatappi pasta (like Barilla Cavatappi)
- 2 tbsp butter
- 2 tbsp flour (all-purpose)
- 2 cups milk (warm or room temp)
- 1–1½ cups Gruyère cheese, grated
- Salt and black pepper to taste
- Optional: pinch of nutmeg (classic for cheese sauce)
🔥 Instructions
1. Cook the pasta
- Boil cavatappi in salted water
- Cook until al dente
- Drain and set aside
2. Make the roux (base sauce)
- Melt butter in a pan over medium heat
- Add flour and whisk for 1–2 minutes
- It should look smooth and slightly golden (not browned)
3. Build the béchamel
- Slowly pour in milk while whisking constantly
- Keep stirring until sauce thickens (5–7 minutes)
4. Add cheese
- Lower heat
- Stir in Gruyère until fully melted and creamy
- Season with salt, pepper, and optional nutmeg
5. Combine
- Add cooked pasta into the sauce
- Stir until every piece is coated
🍽️ Serving ideas
- Eat as creamy stovetop mac & cheese
- Or bake it with breadcrumbs on top for a crispy crust
- Add extras like bacon, mushrooms, or caramelized onions for more depth
If you want, I can turn this into:
- a baked Gruyère mac & cheese casserole
- a restaurant-style version with crispy top and stretchy cheese pull
- or a faster one-pot shortcut version
