Macaroni and Cheese Pinwheels

READY IN: 1hr 35mins
Recipe by Boca Pat

These probably would make a good appetizer, but they are so filling. I made them for dinner with a salad....they are delish!!!! Courtesy of Woman's World

Top Review by Ms B.

I had a bit of a problem with the roll-ups holding together while cooking. The ricotta cheese mixture seeped from the pinwheels a bit and the lasagna rolls kinda fell over. I don't know if I had too much sauce, or what exactly caused the problem. The flavor was good, though. It is absolutely a comfort food. I did add a bit more onion, mustard and worchestershire sauce to the sauce, just as a personal taste preference. Hubby and I discussed that spinach could be added to the ricotta mixture, then piped into manicotti shells and baked with the sauce. The cheese sauce would also be wonderful for old-fashioned baked mac and cheese.

Ingredients Nutrition

Directions

  1. Cook lasagna according to directions; drain.
  2. Preheat oven to 375.
  3. Coat 8 cup shallow baking dish with cooking spray.
  4. In pot over med-hi heat combine next 6 ingredients; bring to boil; stirring occasionally; boil until thickened.
  5. Reduce heat to med; stir in cheddar and 1/4 cup Parm until melted; remove from heat.
  6. In bowl combine ricotta, 1 tbs parsley and remaining Parm.
  7. Spread each noodle with about 2 1/2 tbs ricotta mixture.
  8. Beginning at short end, roll up each noodle.
  9. Spread 1/2 cup cheddar sauce in bottom of baking dish.
  10. Cut each roll in half crosswise; place rolls cut side down in baking dish.
  11. Pour remaining cheddar sauce over rolls.
  12. Cover with foil and bake about 45 minute.
  13. If desired, to lightly brown, uncover& place under broiler 2 minutes; sprinkle with remaining parsley.

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