Rotini and Cheese
Rotini pasta takes the place of traditional elbow macaroni in this mac 'n cheese casserole.
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 shredded cheddar cheese - divided use
1/4 cup dry bread crumbs
Fresh parsley sprigs (optional)
- Preheat oven to 350°F (175°C). Grease 2-quart casserole or 13x9-inch baking dish with 1 tablespoon butter.
- Cook rotini in salted boiling water until al dente (or firm); drain and set aside.
- 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.
- Combine remaining 1/2 cup cheese, bread crumbs and dash of salt. Sprinkle over top of casserole.
- 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.