Butter for greasing the casserole
1 pound tubular pasta (chiocciole, also known as pipe rigate, is pictured here, but you could use elbow macaroni, cavatappi, or any other tubular noodle)
1/2 stick (1/4 cup) unsalted butter
3 tablespoons flour
3 cups whole milk
5 ounces chopped or crumbled minouri (or another creamy, crumbly, mild cheese, like feta, ricotta, or fresh goat cheese)
10 ounces grated fontina (or a stringy melting cheese, like non-fresh mozzarella or monterey jack)
5 ounces grated parmesan (or another sharp, dry, salty cheese, like pecorino romano)
1 egg
1/2 teaspoon fine sea salt, or to taste (if you’re substituting cheeses, adjust the salt as necessary)
Black pepper to taste (about 10 grinds)
1 1/2 to 2 teaspoons caraway seeds *
2 tablespoons melted unsalted butter
3 cups small-diced cubes of seeded rye
The greens of 1 or 2 green onions, sliced thinly (about 1 to 3 tablespoons, to taste)
* Caraway is usually easy to find in the spice section of the supermarket (but it’s not flying off the shelves, so check the expiration date). I usually use 1 1/2 teaspoons of caraway, but some people prefer a stronger flavor, so adjust the seasoning to your preference. The amount you’ll add also depends on the flavor of your rye bread. Some rye breads are made with just a few caraway seeds sprinkled on top, while some have a ton of caraway flavor. I once made this with a very subtly flavored seeded rye, and had to use 2 full teaspoons of seeds. Use your own judgment, based on your own preference and your ingredients.
Find it online: https://cardamomandtea.com/109/caraway-mac-and-cheese/