- 1/2 C butter
- 1/2 TT minced onion flakes
- 1/2 TT Cajun seasoning
- 1/2 TT Horseraddish
- 1/2 C flour
- 2 C milk
- 8oz cream cheese diced into cubes
- 1# Rotini pasta, cooked al dente
- 1 C reserved pasta water
- 2 C Mozzarella
- 2 C White Cheddar
- 1/3 C Bread Crumbs
- 1/3 C Grated Parmesan
- 2 TT Butter
Heat oven to 350 degrees
Boil big pot of water with sea salt. Add pasta and cook until al dente (package directions). Reserve a cup or two of pasta water. Drain and put back in big pot.
Heat butter in saucepan until melted, add seasonings, and cook butter until brown and onions are toasty. Add flour and mix until pasty. Add milk and whisk until creamy. Add cream cheese and simmer on low, whisking, until rich, creamy aromatic and consistent texture.
Add sauce and cheese mix to pasta in big pot and mix together. Add (up to) 1 cup pasta water to increase liquid if needed.
Pour, scrape and deliver all of this into a baking dish (9×13 or similar size). Melt 2TT butter in sauce pan until melted. Turn off heat. Add bread crumbs until mixed. Add Parmesan, and then sprinkle over casserole. Pop in oven and bake for 30 minutes. Then turn on broiler and broil a minute or so until top is crusty and brown.
Remove from oven and let stand a few minutes until you can’t take it and just have to dive in. Slice into squares, serve and enjoy.