Three-Cheese Rotini Bake

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. MORE+ LESS-

By Betty Crocker Kitchens

May 7, 2010

oz. (3 cups) uncooked rainbow rotini (spiral pasta)

tablespoons margarine or butter

garlic clove, minced

1/4

cup all-purpose flour

1/4

teaspoon pepper

cups milk

oz. (1 cup) shredded American cheese

oz. (1 cup) shredded mozzarella cheese

oz. (1/4 cup) crumbled blue cheese

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1

Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini as directed on package. Drain.
2

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.
3

Add cooked rotini to cheese sauce; stir gently to coat. Pour into sprayed casserole. Sprinkle with reserved cheeses.
4

Bake at 350°F. for 20 to 25 minutes or until bubbly around edges.

This recipe easily adapts to your favorite cheese. Instead of American and mozzarella cheese, try Cheddar, colby, Asiago, fontina, provolone or Swiss.
For kids, omit the blue cheese and add hot dogs. Slice one or two hot dogs and stir them into the cheese sauce with the rotini.
Serve this cheesy rotini dish with a green salad tossed with any vinaigrette. Crusty Italian bread and fresh apple and pear wedges complete the menu.