This great classic recipe comes from the Rachel Ray cookbook, Classic Rachel Ray, 30 Minute Meals. The bread crumb topping on this dish really sets it apart from other Mac ‘N Cheese casseroles, and makes just the perfect amount as a meal or side dish for dinner.
1 lb. cavatappi or small shell pasta
2 Tablespoons butter
2 Tablespoons all-purpose flour
2 cups milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
1/2 cup grated Parmigiano Reggiano cheese
1 teaspoon freshly ground black pepper
1/2 cup Italian bread crumbs
2 Tablespoons extra virgin olive oil
2 Tablespoons chopped, fresh thyme leaves
3-4 sprigs fresh rosemary, leaves stripped and chopped
1/4 cup chopped fresh flat-leaf parsley
Boil the pasta according to package directions, until slightly undercooked, and drain. Melt butter in a medium size saucepan and stir in flour. Whisk in milk. Bring to a boil. Cook until thickened, 2-3 minutes, stirring constantly. Add cheddar, Asiago, Parmigiano Reggiano and black pepper. Stir to melt cheeses. Add pasta and combine with cheese sauce. Transfer into an 11″ x 7″ baking dish coated with cooking spray. Place bread crumbs in a bowl, add olive oil, thyme, rosemary, and parsley. Stir to combine and sprinkle over the top of the pasta and cheese mixture. Place under the broiler to brown the bread crumbs (watch closely as it will burn quickly).