Ingredients Jump to Instructions ↓

  1. 12 ounces campanelle pasta

  2. 4 tablespoons butter

  3. 4 tablespoons flour

  4. 2 1/2 cups milk

  5. 10 to 12 ounces havarti cheese with herbs and spices or havarti with dill

  6. dash freshly ground black pepper

  7. 1/2 teaspoon salt

  8. 2 teaspoons fresh chopped parsley, optional

  9. 1 teaspoon fresh chopped dill, optional

  10. Topping:

  11. 1 cup soft fresh bread crumbs

  12. 2 tablespoons melted butter

Instructions Jump to Ingredients ↑

  1. Cook campanelle in boiling salted water as directed on the package. Drain and rinse under hot water.

  2. Heat oven to 350. Lightly grease a 2-quart baking dish.

  3. Melt butter in a large saucepan over medium heat; add flour and cook, stirring, until blended and bubbly. Stir in milk and continue cooking, stirring, until thickened. Stir in pepper, salt, and herbs, if using. Cut havarti into small cubes and add to the sauce. Continue cooking, stirring, until the cheese has melted.

  4. Add the drained pasta and stir until blended. Spoon into the prepared baking dish.

  5. Toss bread crumbs with the 2 tablespoons melted butter. Sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly.

  6. Serves 4 to 6.

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