Pesto Cavatappi Mac & Cheese

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 55 Minutes
Total Time:  1 Hour, 10 Minutes


1 lb. Pappardelle’s Pesto Cavatappi
8 oz. grated mozzarella cheese
8 oz. grated fontina cheese
4 oz. cream cheese
8 oz. Taleggio cheese (or brie cheese), rind removed & cut into small chunks
3 cups heavy cream
1/2 lb. pancetta, cut into pieces
4 oz. butter
4 thyme sprigs, stems removed
1 Tbsp. ground black pepper
2 shallots, peeled & minced


  1. Preheat oven to 350 degrees F.
  2. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside in a greased baking casserole dish.
  3. Sauté pancetta in a medium saucepan over medium heat until crispy, about 5-6 minutes. Remove and set aside. 
  4. In the same pan, melt butter and sauté shallots until tender, about 3 minutes. Add black pepper. Reduce heat to medium-low, add cream and bring to simmer. Simmer for about 5 minutes, then add mozzarella, fontina and Taleggio cheeses. Add pancetta and thyme and whisk until incorporated.
  5. Add sauce to pasta, stirring to combine, and bake until cheese starts to bubble, about 15 minutes. Remove from oven and allow to rest for 5 minutes.
  6. Divide the pasta into serving dishes. Serve and enjoy!