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."
 
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photo by Smockmock photo by Smockmock
photo by Smockmock
Ready In:
40mins
Ingredients:
10
Yields:
1 1/2 cups
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Made this for dinner tonight. For a home-cooked stove top mac and cheese, this was sooo good. I did't use whole wheat flour or whole wheat noodles, but rather all-purpose flour and regular elbow macaroni. I was out of Dijon mustard, so I used a spicy brown mustard, which my husband and I both liked, and I will use that again whenever I make this dish. I also added a bit more garlic, 1 large clove, and 1 medium size clove. Loved the extra garlic in this, plus I ended up adding 1-1/3 cups of shredded sharp cheddar cheese. I will definitely be adding the 1-1/3 cups whenever I decide to make this again. It made this mac-n-cheese taste nice & cheesy. This recipe is definitely a keeper!! Thanks for posting it!
     
  2. Great ingredients to enhance creaminess and taste. Almost as easy as that "blue box" but much better! Thanks for posting Smockmock. Made for Pick A Chef Spring 2011.
     
  3. Yummy!! I love garlic, and in my opinion you can almost NEVER have too much, so I added some more garlic but other than that, delicious.
     
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RECIPE SUBMITTED BY

I am just starting to get adventurous with cooking. I haven't really cooked much before I guess, cuz my mom didn't have me helping her a lot in the kitchen (I was probably too lazy to want to helpwhen I was growing up) so I am kinda learning mostly on my own. I have a pretty small budget these days and not a lot of space to store box food short cuts so I am mostly looking to make as much from scratch as I can. I am finding it to be easier than I expected. Good news for me is I have a wonderful boyfriend with a big appeteit and he will eat anything I make and is not ofraid of my cooking experiments. :) <br> <br>Most of the time I am cooking I would rather be knitting, but yarn doesn't seem to be nearly as filling or nourishing as food so I must make time to cook. I have been knitting for about 6 years now maybe longer and I have been crafting pretty much since I was old enough to do any of it. Here lately I have been making Shawls for a friend who is a professional clown/storyteller, baby blankets for expecting friends and I have started some afghans for myself. I have also made a bunch of hats and scarves, a couple pairs of baby booties, 2 sweaters and a halter top.
 
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