Gruyere and Mushroom Cavatappi Casserole

"A lighter version of mac and cheese with delicious baby bella and creamy gruyere."
-- @morethanyoucanchew
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  • Recipe Card
Prep time 5mins
Cook time 35mins
Serves or Makes: 8

Recipe Card


  • 1 pound Cavatappi, or pasta of your preference
  • 8 ounces sliced baby bella mushrooms
  • 4 ounces mascarpone
  • 1 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayanne pepper, optional
  • 1 teaspoon sea salt
  • 1 teaspoon fresh cracked pepper


  • Step 1

    Preheat oven to 400 degrees F. Cook pasta for half the time indicated on box directions. Drain and set aside.

  • Step 2

    In a large pot, melt 1 tablespoon of butter then saute mushrooms for 4 minutes, seasoning with a pinch of salt and pepper. Drain and set aside.

  • Step 3

    Using the same pot, melt remaining butter then whisk in flour, garlic powder, ground mustard, paprika and cayenne for about 1 minute. Whisk in cold milk and continue to whisk until milk thickens. Add in mascarpone then 1 cup of gruyere cheese and salt and pepper. Stir frequently until all cheese has melted, about 2-3 minutes.

  • Step 4

    Add semi-cooked pasta to cheese sauce and stir together, thoroughly coating pasta. Cook for 2 minutes.

  • Step 5

    Transfer pasta mixture into a large, greased 9x13 casserole dish. Make sure pasta is in an even layer. Sprinkle layer of remaining gruyere cheese on top. Bake in the oven for 15 minutes or until cheese has melted and has slightly browned.

  • Step 6

    Remove pasta from oven and let cool for 5 mintues before serving.

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