1) Preheat the oven to 350°F. Grease four 1 1/2 to 2-cup ramekins, or one 2-quart baking dish.
2) Cook the pasta in boiling salted water until al dente (slightly firmer than you would normally eat it). Drain and rinse with cool water. Set aside.
3) In a large saucepan set over medium heat, whisk together the flour, milk, and cheese powder. Bring to a boil.
4) Remove from the heat and stir in the cheese and seasonings. Stir occasionally, until cheese is completely melted.
5) Stir the pasta into the cheese sauce. Spoon it into the baking dish(es).
6) Melt the butter and garlic oil together, then stir in the rosemary, thyme and panko bread crumbs. Sprinkle a thick layer over the pasta and cheese.
7) Bake the casserole for 25 to 35 minutes, until bubbly and browned. Remove from the oven, and serve hot.
Yield: 5 1/2 cups, about 4 servings.
This recipe is easily doubled. To fill a large casserole or 9" x 13" x 2" pan, double all ingredients, EXCEPT those for the crumb topping. Or, for a more generous crumb topping, feel free to double those ingredients, too.
SEARCH RECIPES 
Photo Not Supplied
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe