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Saturday 25 July 2026 16:47:56 GMT

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Colby Jack & Dijon Baked Pasta This comforting baked pasta dish is the ultimate weeknight dinner. It features tender fusilli tossed in a velvety, cheesy sauce made with sharp Dijon mustard, smoked paprika, and plenty of melted Colby Jack cheese. Finished with a golden panko breadcrumb topping and fresh parsley, it’s a guaranteed crowd-pleaser that is as satisfying to make as it is to eat. Ingredients For the Pasta: 12oz (340g) Fusilli Pasta 2 tbsp Butter 1 Onion (diced) 2 Garlic Cloves (minced) For the Cheese Sauce: 3 tbsp All-Purpose Flour 2 cups Whole Milk 1/4 cup Dijon Mustard 2 tsp Smoked Paprika 3 cups Colby Jack Cheese (shredded), divided Salt and Black Pepper to taste For the Topping: 1/2 cup Panko Breadcrumbs 1 tbsp Fresh Parsley (chopped, for garnish) Directions Cook the Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until it is al dente. Drain the pasta and set it aside. Sauté Aromatics: While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Make the Roux: Whisk the all-purpose flour into the onion and garlic mixture. Cook, stirring constantly, for 1 minute to remove the raw flour taste. Build the Sauce: Gradually whisk in the whole milk until the mixture is smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce begins to simmer and thicken enough to coat the back of a spoon. Add the Cheese: Remove the saucepan from the heat. Stir in the Dijon mustard, smoked paprika, salt, and pepper. Add 2 cups of the shredded Colby Jack cheese and stir until the cheese is completely melted and the sauce is smooth. Combine and Bake: Add the cooked fusilli to the cheese sauce and toss until the pasta is fully coated. Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining 1 cup of shredded Colby Jack cheese and the panko breadcrumbs. Final Bake: Bake uncovered for 20–25 minutes, or until the casserole is bubbly, the cheese is melted, and the panko topping is golden brown. Garnish with fresh parsley before serving. #comfortfood #bakedpasta #cheesypasta #colbyjack #weeknightdinner

Colby Jack & Dijon Baked Pasta This comforting baked pasta dish is the ultimate weeknight dinner. It features tender fusilli tossed in a velvety, cheesy sauce made with sharp Dijon mustard, smoked paprika, and plenty of melted Colby Jack cheese. Finished with a golden panko breadcrumb topping and fresh parsley, it’s a guaranteed crowd-pleaser that is as satisfying to make as it is to eat. Ingredients For the Pasta: 12oz (340g) Fusilli Pasta 2 tbsp Butter 1 Onion (diced) 2 Garlic Cloves (minced) For the Cheese Sauce: 3 tbsp All-Purpose Flour 2 cups Whole Milk 1/4 cup Dijon Mustard 2 tsp Smoked Paprika 3 cups Colby Jack Cheese (shredded), divided Salt and Black Pepper to taste For the Topping: 1/2 cup Panko Breadcrumbs 1 tbsp Fresh Parsley (chopped, for garnish) Directions Cook the Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions until it is al dente. Drain the pasta and set it aside. Sauté Aromatics: While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Make the Roux: Whisk the all-purpose flour into the onion and garlic mixture. Cook, stirring constantly, for 1 minute to remove the raw flour taste. Build the Sauce: Gradually whisk in the whole milk until the mixture is smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce begins to simmer and thicken enough to coat the back of a spoon. Add the Cheese: Remove the saucepan from the heat. Stir in the Dijon mustard, smoked paprika, salt, and pepper. Add 2 cups of the shredded Colby Jack cheese and stir until the cheese is completely melted and the sauce is smooth. Combine and Bake: Add the cooked fusilli to the cheese sauce and toss until the pasta is fully coated. Pour the mixture into a greased 9x13 inch baking dish. Top with the remaining 1 cup of shredded Colby Jack cheese and the panko breadcrumbs. Final Bake: Bake uncovered for 20–25 minutes, or until the casserole is bubbly, the cheese is melted, and the panko topping is golden brown. Garnish with fresh parsley before serving. #comfortfood #bakedpasta #cheesypasta #colbyjack #weeknightdinner

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