Creamy Stove-Top Rotini and Cheese
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.
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READY IN: 40mins
SERVES: 6
YIELD: 1 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 1
- 3tablespoons all-purpose whole wheat flour
- 1teaspoon salt
- 1⁄4teaspoon black pepper
- 2 1⁄4cups milk
- 1⁄4
- 2teaspoons Dijon mustard
- 2teaspoons Worcestershire sauce
- 1⁄2teaspoon bottled minced garlic
- 1 1⁄4cups shredded cheddar cheese
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DIRECTIONS
- Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
- 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.
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