OH-SO-CHEESY MAC & CHEESE CASSEROLE

Casseroles|Pasta|Vegetarian

Ingredients

3 tablespoons butter

1 small onion, minced

¼ cup flour

3 ½ cups milk

1 teaspoon salt

1 teaspoon black pepper

3 cups cheddar cheese, shredded by hand

1 cup Jarlsberg or gruyere cheese, shredded by hand

4 ounces cream cheese, softened

1 pound campanelle pasta (or your favorite short shape), cooked to al dente via package directions

1 tablespoon fresh chopped parsley

Instructions

Preheat oven to 350°. Coat a 9” x 13” baking dish with non-stick spray.

Melt the butter in a large saucepan and cook the onions until they are soft, about 2 minutes. Add the flour and stir until all of the flour is absorbed and a roux forms. Add 3 cups of the milk and whisk until the sauce thickens. Add the salt, pepper, 2 cups of the shredded cheddar, and the shredded Jarlsberg. Cook on low, stirring, until the cheeses are melted and the sauce is smooth. Stir in the cream cheese until it is melted and fully incorporated.

Add the pasta to the cheese sauce and stir to combine. Stir in the remaining half cup of milk, tossing, until very creamy. Pour the pasta into the prepared baking dish. Top the casserole with the remaining cup of cheddar cheese.

Bake for 20-30 minutes until bubbly and lightly browned on top. Garnish with parsley and devour.