Rotini pasta takes the place of traditional elbow macaroni in this tasty cheese casserole.

Rotini and Cheese

4 cups (about 11 ounces) uncooked rotini or rotelle pasta
3 tablespoons butter - divided use
3 tablespoons all-purpose flour
3 cups milk, heated
2 tablespoons Dijon mustard
1 teaspoon salt
3 1/2 cups (14 ounces) grated cheddar cheese - divided use
1/4 cup dry bread crumbs
Fresh parsley sprigs, optional

1. Preheat oven to 350°F (175°C). Grease 2-quart casserole or 13x9-inch baking dish with 1 tablespoon butter.
2. Cook rotini in salted boiling water until al dente (or firm); drain and set aside.
3. Meanwhile, heat 2 tablespoons butter in medium saucepan over medium heat until melted. Slowly add flour; cook and stir about 3 minutes. Gradually add milk and continue to stir; cook about 6 minutes until mixture boils and thickens. Stir in mustard and salt. Remove from heat; stir in 3 cups cheese until smooth. Pour over cooked rotini; mix well. Pour into prepared dish.
4. Combine remaining 1/2 cup cheese, bread crumbs and dash of salt. Sprinkle over top of casserole.
5. Bake about 30 minutes or until hot and bubbly and browned on top. Garnish with parsley, if desired.

Makes 8 servings.

Recipe provided courtesy of the American Dairy Association.