MAC AND CHEESE WITH ROTINI PASTA RECIPES

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THREE-CHEESE ROTINI BAKE RECIPE - BETTYCROCKER.COM



Three-Cheese Rotini Bake Recipe - BettyCrocker.com image

Think there's no such thing as too much cheese? You'll flip over this classy twist on mac-and-cheese, with colored rotini pasta.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 9

8 oz. (3 cups) uncooked rainbow rotini (spiral pasta)
3 tablespoons margarine or butter
1 garlic clove, minced
1/4 cup all-purpose flour
1/4 teaspoon pepper
2 cups milk
4 oz. (1 cup) shredded American cheese
4 oz. (1 cup) shredded mozzarella cheese
1 oz. (1/4 cup) crumbled blue cheese

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini as directed on package. Drain.
  • Meanwhile, melt margarine in large saucepan over medium heat. Add garlic; cook and stir 30 to 60 seconds. Stir in flour and pepper; cook and stir until mixture is bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat. Reserve 1 tablespoon each American and mozzarella cheese for top. Add remaining cheeses to sauce; stir until melted.
  • Add cooked rotini to cheese sauce; stir gently to coat. Pour into sprayed casserole. Sprinkle with reserved cheeses.
  • Bake at 350°F. for 20 to 25 minutes or until bubbly around edges.

Nutrition Facts : Calories 595 , CarbohydrateContent 58 g, CholesterolContent 55 mg, FatContent 2 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 13 g, ServingSize 1 1/2 Cups, SodiumContent 830 mg, SugarContent 9 g

BARILLA® VEGGIE ROTINI MAC AND CHEESE WITH CRUNCHY BREAD ...



Barilla® Veggie Rotini Mac and Cheese with Crunchy Bread ... image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Barilla® Veggie Rotini Mac and Cheese with Crunchy Bread Crumbs for a delicious meal!

Provided by Barilla

Prep Time 00:20

Cook Time 00:20

Yield 4

Number Of Ingredients 10

1 box Barilla® Veggie Rotini
½ cup Panko bread crumbs
4 tablespoons extra virgin olive oil divided
salt and white pepper to taste
1 clove garlic
2 cups heavy cream
1 cup Fontina cheese shredded
1 cup Asiago Cheese shredded
½ cup Parmigiano cheese grated
salt and white pepper to taste

Steps:

  • SAUTE Panko bread crumbs in medium skillet with olive oil for 2-3 minutes or until lightly browned and crispy, set aside
  • BRING a large and a small pot of water to a boil
  • Meanwhile in a large skillet SAUTE garlic in olive oil until slightly yellow in color, add the heavy cream and bring to a simmer
  • REMOVE from heat and add Fontina and Asiago cheeses slowly to incorporate
  • COOK the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce and Parmigiano cheese
  • TOP with crispy bread crumbs

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