This recipe, where a rich cheese sauce made with kashkaval and processed cheese is blended with pasta and baked with breadcrumbs on top, is one of the favorite classics of American cuisine among families with children. A satisfying casserole made with just a few ingredients.
Boil the pasta in plenty of salted water 1-2 minutes less than the package time, then drain; don't overcook it since it will finish cooking in the oven.
Melt the butter, add the flour and sauté for 2 minutes, then pour in the milk gradually while whisking constantly; once thickened, remove from the heat and mix in the cheddar, processed cheese, mustard powder, salt and black pepper.
Mix the boiled pasta with the cheese sauce and transfer to a greased baking dish; sprinkle with breadcrumbs mixed with melted butter and, if desired, ground red pepper on top.
Bake in a preheated oven until golden and lightly crisp on top. Note: keep an eye on it during the last few minutes, as the breadcrumbs can brown quickly.
Important: When preparing the cheese sauce, add the milk little by little while whisking constantly, otherwise it may become lumpy. If you let it rest a few minutes after taking it out of the oven, the sauce will hold together when served. Allergen: contains dairy and wheat (gluten).
If you mix the breadcrumbs with melted butter before putting it in the oven, the top browns much more evenly and crisply.
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