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.

  • prep time 25 min
  • total time 50 min
  • ingredients 9
  • servings 4

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    595
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    13g,
    13%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    830mg
    830%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    2g
    2%
      Sugars
    9g
    9%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    26%;
    Vitamin C
    0%;
    Calcium
    54%;
    Iron
    16%;
    Exchanges:
    3 Starch; 1 Low-Fat Milk; 2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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