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from "FreshDirect Recipes"

Serves: 4
 FreshDirect Recipes

2 tablespoon unsalted butter
3 tablespoons all-purpose flour
1 cup plus 6 oz (14 oz total) whole milk
1 can (12 oz) evaporated milk
1 teaspoon kosher salt
Several turns of a black pepper mill
¾ lb cave-aged gruyère cheese, shredded
2/3 cup mascarpone cheese
1 box (16 oz) cavatappi pasta
Salt for the pasta cooking water
1 cup panko Japanese-style bread crumbs

Please note: If specific brands are unavailable, we will substitute with similar products.

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For the cheese sauce (may be done in advance):
1. Melt the butter in a heavy-bottomed pan. Add the flour and whisk together to make a roux. Cook and whisk constantly until the flour-butter mix turns light "blond."
2. In a separate pot, while the roux is cooking, combine the regular and evaporated milks, salt and pepper. Bring to a simmer over medium heat.
3. Slowly whisk the heated milks into the roux, adding a ladle at a time, whisking all the while. Repeat the process until all of the milk is incorporated. Do not add all of the milk at once. Once all of the milk has been added, switch to a heat-proof spatula; continue to cook and stir until the sauce begins to thicken — about 10 to 15 minutes. Make sure that you are scraping the sides and the bottom of the pan with the spatula so the sauce is properly incorporated and smooth.
4. Once the sauce thickly coats the back of a spoon, begin to mix in the shredded gruyère cheese a little at a time until the cheese is completely melted and the sauce is smooth. Once smooth, cook and stir for about 5 more minutes.
5. Add the mascarpone cheese and stir until completely incorporated and smooth.
6. Remove from heat and set the sauce aside until you are ready to use it.

To prepare:
1. Preheat oven to 325° F.
2. In a large stock pot bring salted water to a boil. Cook pasta for 7 minutes. Drain, toss in a little olive oil and set aside in a large bowl.
3. Coat a 9 x 13 baking pan or casserole dish with just enough olive oil to make sure the bottom and sides of the pan are evenly coated.
4. In a large bowl combine the cooked pasta and cheese sauce. Mix well. Scoop the pasta-cheese mix into the prepared baking dish. Flatten and push the pasta slightly and tap the baking dish on the counter top so the pasta and cheese settle into the pan. Evenly sprinkle with a layer of the breadcrumbs.
5. Bake in oven for 30 minutes or until top is golden brown and bubbly. Let stand for 5 minutes before serving.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Carnation Low-Fat Evaporated Milk with Vitamins A and D - $2.19/ea
 12fl oz
1655 Cave-Aged Gruyère AOP - $23.99/lb
  Virgilio Mascarpone
This product is currently unavailable.
  De Cecco Cavatappi - $3.19/ea
  JFC Panko (Japanese-Style Bread Crumbs) - $3.99/ea
You May Already Have
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
  Horizon Organic Whole Milk, Carton - $5.49/ea
 1/2 gallon
  David's Kosher Salt - $3.19/ea
  FreshDirect Tellicherry Peppercorns Grinder
This product is currently unavailable.
Estimated Total:  
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