Creamy Stove-Top Rotini and Cheese

Total Time
40mins
Prep 0 mins
Cook 40 mins

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 Nutrition

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.

Reviews

(3)
Most Helpful

Made this for dinner tonight. For a home-cooked stove top mac and cheese, this was sooo good. I did't use whole wheat flour or whole wheat noodles, but rather all-purpose flour and regular elbow macaroni. I was out of Dijon mustard, so I used a spicy brown mustard, which my husband and I both liked, and I will use that again whenever I make this dish. I also added a bit more garlic, 1 large clove, and 1 medium size clove. Loved the extra garlic in this, plus I ended up adding 1-1/3 cups of shredded sharp cheddar cheese. I will definitely be adding the 1-1/3 cups whenever I decide to make this again. It made this mac-n-cheese taste nice & cheesy. This recipe is definitely a keeper!! Thanks for posting it!

Domestic Goddess October 23, 2011

Great ingredients to enhance creaminess and taste. Almost as easy as that "blue box" but much better! Thanks for posting Smockmock. Made for Pick A Chef Spring 2011.

ElaineAnn March 31, 2011

Yummy!! I love garlic, and in my opinion you can almost NEVER have too much, so I added some more garlic but other than that, delicious.

asperblood November 13, 2008

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