Best Pasta Wheels And Cheese Recipes

Wagon Wheels Pasta and Cheese With Chicken and Broccoli image

Provided by ratherbeswimmin

Categories Chicken

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 boneless skinless chicken breast, cut into 1/2 inch pieces
1 1/4 teaspoons salt, divided
1/2 cup all-purpose flour
4 1/2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1 (10 ounce) package frozen chopped broccoli, thawed and drained (I use fresh cooked chopped broccoli)
1 (16 ounce) box mini wheels pasta, cooked and kept warm
1 cup panko breadcrumbs
3 tablespoons butter, melted

Steps:

Preheat oven to 350°; spray 12 (1 cup) ovenproof ramekins with nonstick cooking spray.
In a large skillet, heat 1/4 cup butter over med-high heat until melted and hot.
Sprinkle chicken with 1/4 teaspoon salt; add chicken to skillet and cook for 3-4 minutes, stirring occasionally, or until cooked through.
Add flour and remaining 1 teaspoon salt; cook, stirring constantly, for 2 minutes or until blended and smooth.
Gradually stir in milk.
Cook, stirring occasionally, for 5-6 minutes or until mixture is slightly thickened.
Add cheese, stirring until melted and smooth.
Stir in broccoli.
Add cooked pasta to cheese mixture, stirring gently until well blended.
Spoon mixture into prepared baking dishes.
In a small bowl, combine panko and melted butter.
Sprinkle over casseroles; bake 15-20 minutes or until hot and bubbly.
Let stand to cool slightly before serving.

Nutrition Facts : Calories 390.2, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.9, Sodium 501.9, Carbohydrate 45, Fiber 2.5, Sugar 6.8, Protein 16.9

Pasta Wheels and Cheese image

Provided by Martha Stewart

Number Of Ingredients 9

Salt
1 pound rotelle pasta (wagon wheel)
3 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Freshly ground black pepper
Pinch of cayenne pepper
1/2 teaspoon Dijon or yellow mustard
2 1/2 cups grated sharp cheddar cheese (about 10 ounces), plus 4 tablespoons for topping

Steps:

Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.
Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.
Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.
Stir cheese sauce into the pasta, and serve immediately.