Creamy Stove Top Rotini And Cheese Food

ROTINI AND CHEESE

Steps:

• Cook Rotini according to package directions.
• In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
• Slowly stir in milk; bring to a boil and stir till thickened.
• Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
• Combine cheese sauce with the Rotini.
• Sprinkle with Parsley or Paprika to garnish.

CREAMY STOVE-TOP ROTINI AND 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.

SHELLS AND CHEESE STOVE-TOP CASSEROLE

Steps:

• Brown ground chuck in a large dutch oven.
• Drain any grease and add the crushed tomatoes, Onion Soup mix and water.
• Simmer 5 minutes.
• Add Velveeta Shells and cheese, mix well and serve with hot rolls.

CREAMY CHICKEN ROTINI

Steps:

• In large pot start to boil water for your pasta;(to save time)Cook pasta as directed, rinse and set aside.
• Preheat oven to 350°C.
• Cut and chop your meat to bite size chunks, set aside in fridge.
• Chop your ingredients that need choping and crush your garlic, place in a medium bowl.
• Add Condensed Cream of Celery soup, half and half, cream cheese, and other spices for your sauce. Gently with a masher combine everything to a nice and smooth sauce.
• In a very Large greased casserole dish, lay your pasta, then meat, then sauce. Top with cheese.
• Bake in preheated oven for about 30 minute till cheese is just nicely browned on top!

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

VELVEETA® CHEESY CHICKEN ROTINI

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
• Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
• Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.