Cheesy Swiss Bake
Elevate your comfort food game with this irresistible Cheesy Swiss Bake, a creamy, cheesy casserole that’s as satisfying as it is easy to prepare. Featuring tender pasta coated in a rich, velvety Swiss cheese sauce infused with garlic and Dijon mustard for a subtle tang, this dish is crowned with a golden breadcrumb topping for the perfect crispy contrast. With just 15 minutes of prep time, this crowd-pleasing recipe transitions effortlessly from weeknight dinners to hearty potluck offerings. Whether savoring its ooey-gooey cheese pull or the crunch of its lightly toasted top, every bite of this baked pasta classic delivers pure indulgence. Serve it hot with a sprinkle of fresh parsley for a vibrant, herby finish. Perfect for pasta lovers and Swiss cheese enthusiasts alike, this creamy baked pasta casserole will quickly become a household favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 300 grams pasta (penne or elbow macaroni)
- 200 grams Swiss cheese, shredded
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a paste forms (this is the roux).
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until the sauce thickens, about 5 minutes.
Stir in the Dijon mustard, salt, pepper, and 150 grams of shredded Swiss cheese. Stir until the cheese is melted and the sauce is smooth.
Combine the cooked pasta with the cheese sauce, mixing well to coat evenly. Pour the mixture into the prepared baking dish.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle this mixture evenly over the top of the pasta.
Top with the remaining 50 grams of Swiss cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Optional: Garnish with chopped parsley before serving. Serve hot.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 411 mg | 32% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
