CREAMY STOVE-TOP ROTINI AND CHEESE
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
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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