Ingredients
Scale
- 1 pound (450g) dry elbow pasta or pasta shells
- 6 Tablespoons (85g) unsalted butter, divided
- 3 Tablespoons (24g) all-purpose flour
- 3 cups (720ml) whole milk
- 3 and 1/2 cups (about 14 ounces) shredded sharp cheddar cheese
- 1/2 teaspoon each: salt, ground mustard, smoked paprika, and garlic powder
- Dash of hot sauce (optional)
- 3 ounces (85g) full-fat brick cream cheese
- 1 cup (90g) Panko breadcrumbs
- Optional for serving: finely chopped fresh parsley
Instructions
- Preheat oven to 400°F (204°C).
- Cook the pasta in salted boiling water until al dente, then drain and toss with 2 Tablespoons of butter.
- In a saucepan, melt 2 Tablespoons of butter and whisk in flour, cook for 1 minute, then gradually add milk and bring to a simmer.
- Stir in cheddar cheese until smooth, then add seasonings and hot sauce if desired.
- Combine cheese sauce with pasta and add cream cheese, mixing until coated.
- Melt remaining 2 Tablespoons of butter and mix with Panko breadcrumbs, then sprinkle over pasta mixture.
- Bake for 30 minutes until top is lightly browned and bubbly.
- Let cool for 5 minutes before serving, optionally garnish with parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use freshly shredded cheese for better melting.
Monitor pasta cooking time to keep it firm for baking.
Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 2
- Protein: 21
- Cholesterol: 70