Whole-Wheat Rotini Mac and Cheese (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/2 pound whole-wheat rotini |
4 tablespoons butter |
1 to 2 tablespoons diced onions |
2 tablespoons all-purpose flour |
pinch ground black pepper |
2 cups milk |
1/2 cup grated muenster |
1/2 cup grated cheddar |
1/2 cup baby spinach |
2 teaspoons oil, from marinated sun-dried tomatoes |
8 sun-dried tomatoes, chopped |
1 1/2 cups bread crumbs (recommended: panko) |
1 tablespoon smoky paprika |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside.
3. In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes.
4. In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine.
5. Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.
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