Prep 7 mins
Cook 27 mins
If you've never tried Butterkase cheese now's the time. It's a very mild, creamy cheese. This sauce is very creamy. I took it up another notch though by adding some shredded White Vermont Cheddar on top before putting under the broiler. Butterkase can be found in most cheese cases at your local grocery store. Boar's Head makes a wonderful Butterkase and you can purchase it at the deli counter or the cheese case. The same with the White Vermont Cheddar
- 2 1⁄2 cups uncooked rotini pasta
- 8 ounces butterkase cheese (shredded)
- 2 ounces white cheddar cheese (shredded)
- 1⁄4 teaspoon white pepper
- 1 teaspoon salt (divided)
- 2 cups milk
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 2 tablespoons salted butter
- 1 1⁄2 tablespoons sweet onions (finely diced or grated)
- Melt butter on medium heat in 10 in skillet. Add onions, flour and salt. Using a whisk stir briskly until the flour mixture starts to turn golden approx 6-7 minutes.
- Add milk and white pepper and keep whisking briskly until the liquid starts to bubble. Start adding cheese 1 handful at a time whisking in between each handful so the cheese melts evenly and quickly. Add corn starch and continue to whisk until thickened. Let sauce sit while you make your pasta to package directions. Use the lowest time when making the pasta.
- Pour cooked pasta into shallow baking dish. Pour cheese mixture on pasta and stir mixing well. Turn oven on low broil and place rack on second from the top setting. Shred the White Vermont Cheddar on top and place in oven. Broil for 10 minutes or until cheese starts to brown and the edges get crispy.