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 mini wagon wheels, or 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 chopped green onion tops, optional
- 2 cups shredded mild or sharp 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.
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