Mac and Cheese with Whole Wheat Rotini
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 420, total fat 21 G., saturated fats 11 G., proteins 16 G., carbohydrates 42 G., fiber 7 G., cholesterol 47 mg, sodium 176 mg, sugar 6 G.
Calories 420, total fat 21 G., saturated fats 11 G., proteins 16 G., carbohydrates 42 G., fiber 7 G., cholesterol 47 mg, sodium 176 mg, sugar 6 G.
Mac and cheese is a dish that everyone loves, from adults to children. A silky cheese sauce with sun-dried tomato chunks envelops each noodle under a layer of crispy breadcrumbs. It's hard to resist! And to make mac and cheese healthier, make it with whole-grain pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g whole grain rotini (spirals)
- 4 tablespoons butter
- 1–2 tbsp diced onion
- 2 tbsp. flour
- A pinch of ground black pepper
- 2 cups of milk
- 0.5 tbsp. grated muenster
- 0.5 cups grated cheddar
- 0.5 cup spinach
- 2 tsp oil from canned sun-dried tomatoes
- 8 chopped sun-dried tomatoes
- 1.5 cups breadcrumbs (we recommend panko)
- 1 tbsp. l. smoked paprika
We recommend
Recipes with similar ingredients: spinach, sun-dried tomatoes, milk, Munster cheese, cheddar cheese, paprika
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the rotini in a large pot of boiling salted water and cook for 6–8 minutes, until tender. Drain and set aside.
- In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onion. Add the flour and pepper and stir until the mixture forms a paste (roux). Stir in the milk. Bring to a simmer over low heat and cook until the sauce thickens, about 5 minutes. Once the sauce thickens, stir in the cheese. Add the pasta and stir until well coated. Add the spinach, sun-dried tomato oil, and sun-dried tomatoes.
- In a small saucepan over medium heat, melt the remaining 2 tablespoons butter. Once the butter has melted, turn off the heat and add panko breadcrumbs and paprika. Mix well to obtain a homogeneous mass.
- Place the rotini in a baking dish large enough to accommodate the pasta. Sprinkle with breadcrumbs and bake for 15–18 minutes, or until the breadcrumbs are golden brown.
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