Roux:
½ cup butter
½ tablespoon minced onion flakes
½ tablespoon Cajun seasoning
½ tablespoon horseraddish
1/2 cup flour
2 cups milk
8 oz cream cheese diced into cubes
Mix:
1 pound Rotini pasta, cooked al dente
1 cup reserved pasta water
2 cups Mozzarella cheese
2 cups white cheddar cheese
Topping:
1/3 cup bread crumbs
1/3 cup grated parmesan
2 tablespoons butter
Heat oven to 350 degrees. Bring a big pot of water with sea salt to boil. Add pasta and cook until al dente (package directions). Reserve a cup or two of pasta water. Drain and
put back in big pot.
Heat butter in saucepan until melted. Add seasonings. Cook until butter is brown and onions are toasty. Add flour and mix until pasty. Add milk and whisk until creamy. Add cream cheese. Simmer on low, whisking until rich, creamy aromatic and of consistent
texture. Pour into a baking dish (9×13 or similar size).
Melt 2 tablespoons butter in saucepan. Turn off heat. Mix in bread crumbs, then add parmesan and sprinkle over casserole. Bake for 30 minutes, then broil a minute or so until top is crusty and brown.
Remove from oven and let stand a few minutes until you can’t take it and just have to dive in. Slice into squares, serve and enjoy.
