A rich and comforting creamy cavatappi pasta made with a velvety cheese sauce and tender pasta spirals, perfect for weeknight dinners or gatherings.

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Cook the cavatappi pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps.
Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the cheddar cheese and Parmesan cheese until melted and smooth.
Season with salt, pepper, and Italian seasoning if using.
Add the cooked cavatappi pasta to the sauce and stir to coat evenly.
Cook for another 2-3 minutes to allow the pasta to absorb the flavors.
Garnish with chopped parsley and serve warm.

You can substitute other cheeses like Gruyère or mozzarella for different flavor profiles.
Add cooked chicken, shrimp, or vegetables to make it a full meal.
For a lighter version, use half-and-half or milk instead of heavy cream.