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This fun and comforting wagon wheel pasta bake is a nostalgic, family-friendly casserole that’s as easy as it is satisfying. The creamy cheddar sauce coats every nook of the mini pasta wheels, and the buttery breadcrumb topping bakes to a golden, irresistible crunch.
It’s a great choice for busy weeknights or casual gatherings, and it can be customized with different cheeses, pasta shapes, or simple mix-ins. Kids love the playful pasta shape, and adults appreciate the classic, cozy flavor.
What You’ll Like About This Dish
Kid-friendly. Fun wagon wheel pasta makes this a hit with little ones.
Comforting texture. Creamy cheese sauce paired with a crunchy topping.
Simple ingredients. Pantry staples come together easily.
Versatile. Easy to adapt with extra veggies, proteins, or different cheeses.
Ingredient Notes
- Mini wagon wheels: Their shape holds sauce well, but elbows or shells work too.
- Butter and flour: Form the roux for a smooth, creamy cheese sauce.
- Dry mustard: Enhances the cheddar flavor without tasting mustardy.
- Milk or light cream: Controls the richness of the sauce.
- Green onions: Optional, but add color and mild onion flavor.
- Cheddar cheese: Mild or sharp both work well.
- Panko breadcrumbs: Create a crisp, golden topping.
Steps to Make Cheesy Wagon Wheel Pasta Bake
- Cook the pasta and set aside.
- Make the cheese sauce with butter, flour, seasonings, and milk; stir in the cheese.
- Combine the pasta with the sauce and transfer to a baking dish.
- Mix the remaining melted butter with breadcrumbs.
- Sprinkle the topping over the casserole and bake until bubbly and golden.
Tips
- Shred your own cheese for the smoothest sauce.
- If the sauce seems thick, whisk in a splash of extra milk before combining with the pasta.
- For a deeper golden top, broil the casserole briefly at the end.
Recipe Variations
- Add vegetables. Stir in thawed peas, steamed broccoli, or sautéed mushrooms.
- Make it spicy. Add a pinch of cayenne or chopped jalapeños to the sauce.
- Use different cheeses. Monterey Jack, Gruyère, or a cheddar blend work beautifully.
- Add protein. Fold in cooked chicken, ham, or crumbled bacon.
- Swap the topping. Use crushed Ritz crackers or seasoned breadcrumbs for a different crunch.
Serving Suggestions
- Serve with a simple green salad to balance the richness.
- Pair with roasted broccoli or Brussels sprouts.
- Add sliced tomatoes or a fresh cucumber salad for brightness.
- Choose garlic bread or rolls when serving as a main dish.
How to Store
Refrigerate: Cover and refrigerate leftovers for up to 3 days.
Freeze: Freeze before baking for up to 2 months. Thaw overnight and bake as directed.
Reheat: Warm portions in a 350°F oven or microwave until heated through.
Cheesy Wagon Wheel Pasta Bake
Ingredients
- 8 ounces pasta wheels, or elbow macaroni or shells
- 1 tbsp kosher salt for the pasta cooking water
- Butter or cooking spray for the baking dish
- 6 tbsp butter, divided use
- 4 tbsp all-purpose flour
- ½ tsp dry mustard
- ½ tsp kosher salt, or to taste
- ⅛ tsp freshly ground black pepper, or to taste
- 2 cups milk
- 2 tbsp finely chopped green onions (optional)
- 2 cups shredded mild cheddar cheese
- 1 cup panko bread crumbs, or soft fine bread crumbs
Recommended Equipment
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt and the pasta. Cook the pasta wheels following package directions for al dente. Drain in a colander and set aside.1 tbsp kosher salt for the pasta cooking water | 8 ounces pasta wheels
- Meanwhile, heat the oven to 350°F and grease a 2 1/2-quart baking dish with butter or cooking spray.Butter or cooking spray for the baking dish
- In a large saucepan, melt 4 tablespoons of butter over medium-low heat. Stir flour into the butter until smooth and bubbly. Cook for 2 minutes, stirring constantly. Add the dry mustard, salt, and pepper; blend well. Gradually whisk the milk into the roux and continue cooking until thickened. Add the green onions, if using, along with the cheese; stir until smooth.4 tbsp butter | 4 tbsp all-purpose flour | 1/2 tsp dry mustard | 1/2 tsp kosher salt | 1/8 tsp freshly ground black pepper | 2 cups milk | 2 tbsp finely chopped green onions (optional) | 2 cups shredded mild cheddar cheese
- Combine the drained pasta wheels with the sauce, then transfer to the prepared baking dish.
- Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until thoroughly coated. Sprinkle the buttered bread crumbs over the casserole.2 tbsp butter | 1 cup panko bread crumbs
- Bake for about 25 minutes, or until the pasta mixture is hot and bubbly around the edges and the topping is lightly browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
