Cheesy Wagon Wheel Pasta Bake
Mini wagon wheel pasta makes a fun, kid-friendly casserole. It's a recipe you'll make again and again.
Ingredients
- 8 ounces pasta, mini wagon wheels, elbow macaroni, or shells
- 6 tablespoons butter, divided use
- 4 tablespoons flour
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper, or to taste
- 2 cups milk, or part half-and-half or light cream
- 2 tablespoons green onions, chopped, optional
- 2 cups shredded cheddar cheese
- 1 cup panko bread crumbs , or soft fine bread crumbs
Instructions
- Cook macaroni following package directions. Drain in a colander and rinse with hot water; set aside.
- Heat the oven to 350 F.
- Butter a 2-quart baking dish.
- In a 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.
- Combine the drained pasta wheels and the sauce; turn into 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.
- Bake for about 25 minutes, or until the pasta mixture hot and bubbly around the edges and the topping is lightly browned.
Nutrition
Calories: 753kcalCarbohydrates: 66gProtein: 28gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 116mgSodium: 955mgPotassium: 406mgFiber: 3gSugar: 9gVitamin A: 1319IUVitamin C: 1mgCalcium: 598mgIron: 2mg
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.
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