Whole-Wheat Rotini Mac and Cheese


·         1/2 pound whole-wheat rotini

·         4 tablespoons butter

·         1 to 2 tablespoons diced onions

·         2 tablespoons all-purpose flour

·         Pinch ground black pepper

·         2 cups milk

·         1/2 cup grated Muenster

·         1/2 cup grated Cheddar

·         1/2 cup baby spinach

·         2 teaspoons oil, from marinated sun-dried tomatoes

·         8 sun-dried tomatoes, chopped

·         1 1/2 cups bread crumbs (recommended: Panko)

·         1 tablespoon smoky paprika


Preheat oven to 350 degrees F.

In a large pot of boiling salted water, add rotini and cook for 6 to 8 minutes until tender. Drain and set aside.

In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes.

In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine.

Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.

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