Recipes White Cheddar Mac n' Cheese Casserole Be the first to rate & review! The most kid-friendly casserole around, this cheesy mac and cheese gets perfectly toasty in the oven thanks to its fresh bread crumb topping. Slideshow: More Macaroni and Cheese By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 23, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 40 mins Yield: 4 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 Directions Preheat the oven to 400° and butter a shallow 9-by-13-inch ceramic baking dish. 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. Warm the milk in the microwave or in a saucepan set over medium-low heat. 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. 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. Rate it Print