When the chill of the season is getting to your family it is time to break out a casserole of homemade baked pasta and cheese. It is best to use sharp cheddar in this recipe since it adds so much flavor without having to use a whole brick of cheese. I always add in some cottage cheese for a protein and calcium boost. You can use most any kind of pasta you prefer but choose one that has lots of edges for the sauce to coat. You can combine it in the morning to refrigerate and bake in time for dinner. You would need additional baking time if you put it in the oven chilled from the refrigerator.
- 16 ounces or about 450 grams dried Rotini pasta to make 8 cups cooked
- 2 cups shredded sharp cheddar cheese
- 1 cup 1% cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 4 cups 2% milk
- 1 cup panko bread crumbs
- 2 tablespoon melted butter
- Bring a large pot of water to a boil and add in 1 tablespoon salt.
- Boil the Rotini until just tender. Rinse and set aside.
- In a large microwave safe bowl or saucepan...melt the butter.
- Stir in the flour and salt and stir until smooth. Add a little milk, whisk until smooth and repeat until all the milk has been added. Cook and stir over medium heat or in the microwave, stirring at one minute intervals until the white sauce is thick and bubbly.
- Remove from heat and add the cheeses and the pasta.
- Turn into a greased casserole dish.
- Combine the bread crumbs with the melted butter and sprinkle over the pasta.
- Bake uncovered in a 375 oven about 30 minutes or until nicely toasted on top and bubbly around the edges.
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