Creamy Stove-Top Rotini and Cheese |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a quick and easy way to avoid the box mac and cheese. I found this recipe in a Cooking Light magazine and really liked it. I did substitute wheat flour and wheat pasta rather than regular macaroni and white flour. Ingredients:
1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne) |
3 tablespoons all-purpose whole wheat flour |
1 teaspoon salt |
1/4 teaspoon black pepper |
2 1/4 cups milk |
1/4 cup cream cheese, softened |
2 teaspoons dijon mustard |
2 teaspoons worcestershire sauce |
1/2 teaspoon bottled minced garlic |
1 1/4 cups shredded cheddar cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
2. While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.
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