Northern comfort

Cavatappi & Cheese

Noshing & Sipping by Theresa Regli

Comfort food is essential this time of year, and for me, that means macaroni and cheese. Recently, I've made the switch from the traditional elbow macaroni to cavatappi -- spiraled, ridged macaroni shaped like three-tiered springs. I love watching melted cheese ooze sensuously over and through them. (Quick version: bring two cups of 1 percent milk to a slow boil and gradually add one cup of flour and four ounces each of Parmigiano-Reggiano, fontina, and extra sharp cheddar, then add the mixture to eight ounces of cooked cavatappi. Bake at 350 degrees for 30 minutes.) A one-pound bag of Italian-made Barbera cavatappi macaroni sells for 99 cents at most area supermarkets.

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