It was a Friday night and I was in search of a recipe that we had all of the ingredients on hand. I pulled out my recipe box and found a recipe from probably 20 years ago that I copied down. Not sure of its origin, but seemed pretty easy to make. Very similar to my macaroni and cheese recipe, but a touch different using the corn starch. This also uses almost double the milk and cheese. Winter is a great casserole time, so stock up on the basics for when the mood strikes you.
Rigatoni and Cheddar Cheese Casserole
3 tablespoons cornstarch
1 1/2 teaspoon dried oregano
1/2 teaspoons white pepper
3 3/4 cups skim milk
3 cups (10 oz.) shredded Cheddar Cheese-extra sharp
1 pound cooked rigatoni
1/2 cup unseasoned bread crumbs
2 Tablespoons melted butter
2 tablespoons chopped parsley
Preheat oven to 375 degrees. Combine cornstarch, oregano, white pepper in a medium mixing bowl. Gradually add milk and whisk until smooth. Poor mixture into pan and place over medium high heat. Bring to a boil and cook 1 to 2 minutes, or until thickened, stirring constantly. Remove from heat, add cheese and rigatoni, stir to combine.
Combine bread crumbs, butter and parsley in a small bowl. Transfer noodle mixture to casserole dish. Sprinkle with bread crumbs and bake uncovered for 30 to 40 minutes.
Recipe may be made ahead to this point and stored in refrigerator for up to 3 days. Bake as directed and serve.