Rotini and Cheese
photo by Chefs Apprentice
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 453.59 g package rotini pasta
- 59.16 ml butter
- 88.74 ml flour
- 2.46 ml salt
- 1.23 ml ground pepper
- 4.92 ml garlic powder
- 709.77 ml milk
- 354.88 ml shredded cheese, of your choice (I use Monterey Jack)
- 118.29 ml shredded parmesan cheese or 118.29 ml romano cheese
- 59.16 ml lemon juice
directions
- Cook Rotini according to package directions.
- In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
- Slowly stir in milk; bring to a boil and stir till thickened.
- Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
- Combine cheese sauce with the Rotini.
- Sprinkle with Parsley or Paprika to garnish.
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Reviews
-
This recipe is spot-on! Congratulations, Denise, this is the first time my husband has eaten anything homemade and cooked by me EVER (he is a very territorial cook...) I had to cut out the lemon juice, (because he has a citrus allergy) and I look forward to making these again, they turned out beautifully!
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Perfect-shaped pasta for this dish. A little cheesy for me (I get cheesed-out easily), but my BF really liked it. Froze/thawed well. I added a few peas for color and I browned up some bite-sized pieces of kielbasa to add some salty-savory to the rich cheese flavor. I would make this easy, simple dish again. Thanks, Denise.
RECIPE SUBMITTED BY
Denise in NH
Seacoast area, NH
I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.