Hands-on Time
40 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Step 1

Preheat oven to 350°. Prepare pasta according to package directions.

Step 2

Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.

Step 3

Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture.

Step 4

Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture.

Step 5

Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.

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