Tuesday, November 3, 2015

Rotini & Cheese

"Don't you just love mac 'n cheese?  It's so comforting and it's easy to make homemade any night of the week.  My version is literally 'a twist' on the original, because I substitute rotini pasta for elbow macaroni.  My Hubby said that this is the best macaroni and cheese that he's ever had.  Hopefully your family will agree!"

1 pound rotini pasta
1/4 cup butter
1/4 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
1-(8 ounce) package shredded cheddar cheese
4 ounces (1 cup) shredded Mozzarella cheese
4 ounces (about 6 slices) American cheese
1 sleeve of Ritz crackers, crushed*

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large pot, prepare rotini pasta according to package directions.  Drain pasta, return to pot and set aside.  In a saucepan over medium heat, melt butter.  Whisk in flour and cook for 2 minutes.  Add milk and whisk to combine.  Add salt, pepper and dry mustard.  Bring mixture to a boil and stir until thickened, whisking constantly.  Remove from the heat and stir in cheeses until completely melted.  Pour cheese sauce over noodles and stir to combine.  Spoon into casserole dish.  Sprinkle cracker crumbs over the top.  Bake at 350 degrees for 25-30 minutes.  ENJOY!

*TIP:  An easy way to crush the crackers-place in a large zip-lock bag and crush crackers with rolling pin.

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