Shelly's Recipe

MAC AND CHEESE PINWHEELS

Category: Pasta - Baked

12 lasagna noodles, cooked al dente, drained
2 1/4 cups milk
3 tbsp flour
1 tbsp dried minced onion
2 tsp Worcestershire sauce
1 tsp mustard powder and salt
1 pkg finely shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
1 (15 oz) container ricotta cheese
2 tbsp chopped parsley

Preheat oven to 350. Coat a casserole dish with cooking spray. While pasta is cooking, combine next 6 ingredients; bring to a boil, stirring occasionally. Boil until thickened, about 1 minute. Reduce heat to medium; stir in cheddar and 1/4 cup parmesan cheese until melted; remove from heat.

In a bowl, combine ricotta, parsley and remaining parmesan cheese. Spread each noodle with about 2 1/2 tbsp ricotta mixture.

Beginning at short end roll up each noodle. Spread 1/3 cup cheddar sauce in bottom in baking dish. Cut each roll in half crosswise. Place rolls cut side down in baking dish. Pour remaining sauce over rolls. Cover with foil. Bake until hot and bubbly, about 45 minutes. Uncover and brown under broiler, 2 minutes.