Whole-Wheat Rotini Mac And Cheese
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
43
Spice
41
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Butter2 tbsps
Onion (diced)2 tbsps
All-Purpose Flour1 pinch
Ground Black Pepper2 cups
Milk1 cup
Muenster (grated)1 cup
Grated Cheddar1 cup
Baby Spinach1 tbsp
Paprika (smoky)Directions:
1
Preheat oven to 350 degrees F
2
In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender
3
Drain and set aside
4
In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions
5
Add the flour and pepper and mix until mixture is pasty and forms a roux
6
Whisk milk into pan incorporating the roux
7
Bring to a simmer over low heat and allow to thicken; about 5 minutes
8
Once thickened, whisk in the cheeses
9
Add the pasta and mix until the pasta is well coated
10
Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes
11
In a small saucepan, melt remaining 2 tablespoons of butter over medium heat
12
Once melted, turn heat off and add bread crumbs and paprika
13
Mix well to combine
14
Pour rotini into a casserole dish large enough to hold the pasta
15
Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling