Ingredients
7
oz. (2 cups) uncooked wagon wheel pasta
1/4
cup margarine or butter, melted
1/4
cup all-purpose flour
1
pint (2 cups) half-and-half
1/4
teaspoon seasoned salt
1/4
teaspoon cracked black pepper
12
oz. (3 cups) shredded colby-Monterey Jack cheese blend
1
tablespoon margarine or butter, melted
1/3
cup Parmesan dry bread crumbs
Preparation
Cook pasta to desired doneness as directed on package. Drain; return to saucepan.
Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Melt 1/4 cup margarine in medium saucepan over medium-high heat. Add flour; cook and stir until well blended. Gradually add half-and-half, cooking until mixture boils and thickens, stirring constantly. Stir in seasoned salt and pepper.
Add cooked pasta; toss to coat. Spread 1/3 of pasta mixture evenly in sprayed baking dish. Sprinkle with 1 cup of the cheese. Repeat layers.
In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole.
Bake at 350°F. for 30 to 35 minutes or until casserole is bubbly and topping is golden brown.
