Shelly's Recipe

THREE CHEESE ROTINI

Category: Pasta

4 cups rotini or penne, cooked al dente, drained
1/4 cup butter
1/4 cup flour
4 cups milk
1/4 to 1/2 tsp hot chili pepper flakes, optional
2 clove garlic, minced
2 cups shredded medium cheddar and mozzarella cheeses
1 tbsp Dijon mustard
1/2 cup diced red bell pepper and sliced green onion

Topping
2 cups fresh bread crumbs
1 tbsp melted butter
3 tbsp grated parmesan cheese
3/4 cup shredded medium cheddar cheese

While pasta is cooking, in a saucepan, melt butter over medium heat and whisk in flour, chili peppers and garlic. Cook, whisking for 2-3 minutes and gradually whisk in milk until smooth. Bring to a boil, reduce heat to medium-low and cook for 5 minutes until thickened, whisking constantly. Remove from heat and stir in the cheeses, and next 3 ingredients, until cheese melts. Stir in pasta and pour into a baking dish.

Topping: Toss bread crumbs with butter and cheeses; sprinkle over top. Bake at 350 for 35-45 minutes or until bubbly. Serves 8

NOTE: I like to stir into the sauce sauteed mushrooms and pepperoni or cooked pancetta.