Yesterday the kids wanted a pasta that was cheesy but not Mac and Cheese. White Cheese Rotini is rich, creamy, and crunchy on top, but doesn’t have the tang that Mac and Cheese does.

Ingredients

Pasta
500g Rotini Noodles
5 Litres Water for boiling

Sauce
1 Brown Onion
1 Cup Whole Milk
2 Cups Cream
2 Cups Mild White Cheddar
3 Cups Mozzarella Cheese
1 Teaspoon Garlic
2 Tablespoons Onion Powder
4 Tablespoon Butter
Salt to taste

Topping
3 Tablespoons Butter
1 Cup Breadcrumbs
¼ Cup Mozzarella
1 Teaspoon Garlic Granules
1 Teaspoon Parsley
¼ Teaspoon Salt

Instructions

Step 1
In a medium size sauce pan sauté onion in 1 tablespoon of butter until soft and slightly brown.

Step 2
Once the onions are done add in the milk, cream, and the rest of the butter. When the butter has melted completely add the rest of the sauce ingredients and lower the heat. Stir the sauce continuously until the cheese is fully melted and the sauce is thick, creamy, and slightly stringy. Turn off the heat and set to the side.

Step 3
In a small frying pan add 3 tablespoons of butter and the spices from the toppings list. Melt the butter on medium heat. Once the butter is melted add in the bread crumbs and mix until well combined. Turn off the heat and set to the side.

Step 4
Put enough water in a large stock pot to boil the noodles and turn the burner on high heat. While waiting for the water to boil preheat oven to 350°F/180°C.

Step 5
Boil noodles to al dente and drain the water and quickly mix them into the cheese sauce until well combine.

Step 6
Place in a large oven safe bowl sprinkle mozzarella on top followed by the bread creams and bake in the oven for 15 to 20 minutes or until bread creams and cheese are golden brown. Let set for 15 minutes before serving.