This one of those go-to casseroles, when you need something fast but are too tired to think of what that might be. You may easily adjust the spices, reducing the amount of RO*TEL® and hot sauce for less of a kick.
Preheat oven to 375°F (190°C). Lightly oil a 10”×13” casserole dish or pan. Cook macaroni according to package instructions, al dente. Be careful to not overcook pasta because it will be baked. Reserve 1 cup of the pasta water for later use, drain and rinse pasta. Set aside. In large bowl, combine all remaining ingredients, except breadcrumbs. Toss in pasta and mix well. Add hot sauce as desired and add some pasta water if mixture seems too dry. Place pasta mixture in casserole dish. In a separate bowl, mix breadcrumbs with garlic salt and parsley. Sprinkle breadcrumbs over top of pasta mixture and bake for 40 minutes or until top begins to turn golden brown. If casserole appears to be getting too dry before breadcrumbs are ready, simply pour ½ cup of pasta water around edges of pan. Remove from oven and let rest for 10 minutes before serving.
When cooking pasta, al dente means being firm to the tooth or having a little firmness to pasta. Instead of relying on the clock, taste the pasta towards the end of the cooking time to determine the tenderness and firmness. There is a small moment between rawness and al dente, so be alert!
Nutritional yeast has a nutty, cheese-like flavor. Many times it is substituted for Parmesan cheese in recipes.
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