20 Minute Chicken Rotini Mac Cheese Food

WHOLE-WHEAT ROTINI MAC AND CHEESE

Whole-Wheat Rotini Mac and Cheese image

Provided by Aaron McCargo Jr.

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 pound whole-wheat rotini
4 tablespoons butter
1 to 2 tablespoons diced onions
2 tablespoons all-purpose flour
Pinch ground black pepper
2 cups milk
1/2 cup grated Muenster
1/2 cup grated Cheddar
1/2 cup baby spinach
2 teaspoons oil, from marinated sun-dried tomatoes
8 sun-dried tomatoes, chopped
1 1/2 cups bread crumbs (recommended: Panko)
1 tablespoon smoky paprika

Steps:

Preheat oven to 350 degrees F.
In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside.
In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes.
In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine.
Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.

CREAMY STOVE-TOP ROTINI AND CHEESE

Creamy Stove-Top Rotini and Cheese image

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.

Provided by Smockmock

Categories Penne

Time 40m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 421.4, Fat 15.5, SaturatedFat 9.1, Cholesterol 48.2, Sodium 652.2, Carbohydrate 55.5, Fiber 0.5, Sugar 0.7, Protein 19.2

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