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1
Preheat the oven to 350F.
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2
Lightly butter a shallow 2-quart baking dish, about 8 inches square or 11 x 7 inches.
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3
Melt the butter in a large saucepan.
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4
Add the flour and cook, stirring, over low heat for 5 minutes.
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5
Gradually stir in the milk; cook, stirring, until the milk boils and the sauce is slightly thickened.
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6
Remove from the heat.
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7
Add the salt and Tabasco sauce.
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8
Stir in the Cheddar.
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9
Taste and add more salt if needed.
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10
Spread the rice in the baking dish.
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11
Pour the cheese sauce over the top.
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12
Sprinkle with the mozzarella.
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13
Bake until the top is browned and bubbly, about 45 minutes.
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14
Let stand for 10 minutes before cutting into squares and serving.
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15
Mushroom-and-Bacon Baked Rice and Cheese: Omit the Tabasco.
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16
Heat 1 tablespoon olive oil in a large skillet.
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17
Add 1 slice bacon, diced, and cook, stirring, until lightly browned.
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18
Add 2 cups sliced cremini or white button mushrooms and 1/2 cup chopped onion.
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19
Cook, stirring, until golden brown, about 10 minutes.
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20
Season with salt and pepper.
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21
To assemble the casserole, spread half of the rice in the baking dish.
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22
Spoon the mushroom filling evenly over the top.
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23
Add the remaining rice in an even layer.
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24
Pour the cheese sauce on top.
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25
Sprinkle with the mozzarella and bake as directed.
