Ultimate Mac and Cheese - loaded with Havarti, White Cheddar and Parmesan and topped with yummy Garlic Parmesan Breadcrumbs. Makes a ton - great for potlucks, parties and the holidays! There are never any leftovers! Everyone RAVES about this delicious pasta casserole! #pasta #macandcheese #casserole #sidedish
1(16-oz) box mini penne pasta
1(8-oz)block Havarti cheese, grated
1(8-oz)block sharp white cheddar cheese, grated
1(8-oz) wedge Parmesan cheese, grated
Dash cayenne pepper
1cupfresh bread crumbs
¼cupgrated parmesan cheese
Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
Cook pasta according to package directions. Drain.
In a large saucepan over medium-high heat, melt 1/2 cup butter. Whisk in the flour and cook for 1 to 2 minutes.
Slowly whisk in milk until well blended. Reduce heat to medium and cook 5 minutes, until thickened.
Stir in Havarti, white cheddar and parmesan cheese. Remove from heat.
Stir in salt, pepper, cayenne pepper and 1/2 tsp garlic powder.
Combine cheese sauce and pasta, stir to coat. Spoon pasta into prepared pan.
Combine fresh bread crumbs, melted butter, garlic powder and parmesan cheese. Sprinkle on top of pasta.
Bake uncovered for 15 to 20 minutes, until topping is golden brown.
You can make this casserole ahead of time and refrigerate it. You will just need to up the cooking time to at least 30 minutes to get it heated through.
You can assemble the casserole and freeze unbaked for later. To bake after freezing, thaw completely and bake at 350ºF for 30 to 45 minutes, until warm and bubbly.
You can use any pasta you prefer. Elbow, penne, rigatoni would all work great.
I used Havarti, white cheddar, and parmesan cheese in this recipe. Feel free to use any of your favorite cheeses.
This recipe uses fresh breadcrumbs, not the canned breadcrumbs.
I usually use day old french bread to make breadcrumbs.
To make fresh breadcrumbs, place bread in a food processor and process until crumbly.