White Cheddar Mac n’ Cheese Casserole

The most kid-friendly casserole around, this cheesy mac and cheese gets perfectly toasty in the oven thanks to its fresh bread crumb topping.

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  • Servings: 4

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Ingredients

  • 4 tablespoons unsalted butter, plus more for greasing
  • 1 pound fusilli
  • 1 quart whole milk
  • 4 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons Dijon mustard
  • 4 cups coarsely grated mild white cheddar cheese
  • 1/2 cup fresh bread crumbs
  • 1 tablespoon olive oil

How to make this recipe

  1. Preheat the oven to 400° and butter a shallow 9-by-13-inch ceramic baking dish.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook, following the package directions, until 3 minutes shy of al dente. Drain in a colander.
  3. Warm the milk in the microwave or in a saucepan set over medium-low heat.
  4. In a large pot or Dutch oven, melt the butter over medium-high heat. Whisk in the flour and cook until incorporated, 1 to 2 minutes. Add the warm milk and whisk gently over medium heat until the mixture has thickened enough to coat the back of a spoon, about 10 minutes.
  5. Stir in the salt, pepper, mustard and cheese. Add the pasta and toss to combine. Transfer to the prepared dish. In a small bowl, toss the breadcrumbs with the olive oil. Sprinkle over the pasta. Bake for 20 to 25 minutes, until the pasta is tender and the topping is browned.
Contributed By Photo © Phoebe Lapine Published January 2014





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