Baked Cheese & Spice Pasta Casserole

1.Preheat your oven to 180°C (350°F).

2.In a large oven-safe casserole dish, combine the dried pasta with the whole milk. Stir gently to ensure the pasta is mostly submerged in the milk. Cover the dish tightly with aluminum foil.

3.Place the casserole dish in the preheated oven and bake for 25 minutes, or until the pasta is tender and most of the milk has been absorbed. Check the pasta’s doneness carefully; it should be soft but not mushy.

4.While the pasta is baking, prepare the cheese sauce. In a microwave-safe bowl, melt the unsalted butter in 30-second intervals until fully melted.

5.Add the all-purpose flour to the melted butter and whisk thoroughly to form a smooth paste (roux). Microwave the roux for 30 seconds to cook out the raw flour taste, stirring halfway through.

6.Gradually whisk in about 300 ml of the milk from the casserole dish (or use fresh milk if preferred) into the roux, ensuring no lumps form. Microwave the mixture in 30-second bursts, whisking after each, until it thickens into a creamy sauce (about 2-3 minutes).

7.Stir the shredded cheddar cheese and grated Parmesan into the thickened sauce until melted and smooth.

8.Add the smoked paprika, ground cumin, cayenne pepper (if using), garlic powder, onion powder, dried thyme, salt, and freshly ground black pepper to the cheese sauce. Mix well to incorporate all spices evenly.

9.Once the pasta in the casserole is tender, remove the foil and pour the prepared cheese and spice sauce over the pasta. Gently stir to combine everything evenly.

10.If desired, mix the breadcrumbs with olive oil and sprinkle evenly over the top for a crispy crust.

11.Return the uncovered casserole dish to the oven and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.

12.Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and flavors to meld.

13.Serve warm as a satisfying, stove-free dinner.