Serves 4 as main course; allow 45 minutes to prepare
Ingredients
- 12oz tricolor rotini
- 1 10oz Kraft extra sharp light cheddar cheese, grated (or similar: Ariana likes Vermont White Cheddar, sharp or extra sharp)
- 1½ cup skim milk or unsweetened soy milk
- 3 Tbsp flour (I usually use Wondra flour since it does not lump as much. Available in a small canister that’s expensive but convenient)
- 1/4 – 1/3 stick butter or margarine
- ¼ cup grated parmesan or romano – or more, to taste
- 1 – 1.5 Tbsp ground celery seed (not celery salt – this may be hard to find)
- 1 Tbsp paprika
Procedure
Start water boiling for the rotini. Cook the rotini when the water boils. When done drain – see more below.
This happens in parallel with sauce prep:
In another saucepan* melt the butter on low to medium heat. Add the celery seed and paprika. Stirring constantly add the flour to make a thick paste. Still stirring, add the milk slowly so the roux (flour and butter mixture) does not lump. Bring to a slow boil, still stirring, until the roux thickens up. Reduce heat to very low (or remove from heat) and stir in the grated cheddar and parmesan. Put sauce in an ovenproof casserole and stir in the rotini Bake at 325° F for 20-30 minutes while you make veggies or salad to go with the M&C.
*I use an aluminum, oven-proof, non-stick casserole with a cover. I can then make the sauce in the casserole on the stovetop, add the cooked pasta, toss the whole thing in the oven and cleanup becomes a snap. In the unlikely event there are any leftovers, I can throw the whole pan, covered, in the fridge. Farberware or Calphalon make these casseroles, as do others, I’m sure.