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Campanelle and Havarti Bake


Campanelle and Havarti Bake

Campanelle and Havarti Bake

Image © Diana Rattray
This is a macaroni and cheese combination with a twist. Campanelle is a cone-shaped pasta with a ruffled edge. If you can't find campanelle, feel free to substitute fusilli, elbows, or small to medium shells.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4 to 6


  • 12 ounces campanelle pasta
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 1/2 cups milk
  • 10 to 12 ounces havarti cheese with herbs and spices or havarti with dill
  • dash freshly ground black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons fresh chopped parsley, optional
  • 1 teaspoon fresh chopped dill, optional
  • Topping:
  • 1 cup soft fresh bread crumbs
  • 2 tablespoons melted butter


Cook campanelle in boiling salted water as directed on the package. Drain and rinse under hot water. Heat oven to 350°. Lightly grease a 2-quart baking dish.

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.

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

Toss bread crumbs with the 2 tablespoons melted butter. Sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly.
Serves 4 to 6.

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