Name: Creamy Stove-Top Rotini and Cheese
Cook time: 40 min
Total time: 40 min
Yield: 1 1/2 cups, 6 serving(s)
Ingredients: 1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne); 3 tablespoons all-purpose whole wheat flour; 1 teaspoon salt; 1/4 teaspoon black pepper; 2 1/4 cups milk; 1/4 cup cream cheese, softened; 2 teaspoons Dijon mustard; 2 teaspoons Worcestershire sauce; 1/2 teaspoon bottled minced garlic; 1 1/4 cups shredded cheddar cheese

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Recipe by Smockmock

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Creamy Stove-Top Rotini and Cheese created by Smockmock

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.

Ready In:: 40mins
Serves:
Yields:
Units:

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ingredients

1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne)
3 tablespoons all-purpose whole wheat flour
1 teaspoon salt
¹⁄₄ teaspoon black pepper
2 ¹⁄₄ cups milk
¹⁄₄ cup cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
¹⁄₂ teaspoon bottled minced garlic
1 ¹⁄₄ cups shredded cheddar cheese

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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RECIPE MADE WITH LOVE BY

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@Smockmock

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"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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review by Cindi M Bauer

10/23/2011

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!

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review by ElaineAnn

4/1/2011

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.

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review by asperblood

11/13/2008

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.

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photo by Smockmock

2/19/2008

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creation by Smockmock

2/8/2008

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.