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Big Daddy's Mac 'n Cheese


½ lb. whole wheat rotini

4 T butter

1 to 2 T diced onions

2 T flour

Pinch ground black pepper

2 cups milk, warmed

¾ C grated Muenster cheese

¾ C grated Cheddar cheese

1 C baby spinach

2 tsp oil, from sun-dried tomatoes

½ C CSD Tomatoes, drained and chopped

1 ½ C bread crumbs or Panko

1 T smokey paprika


Preheat oven to 350°. In a large pot of boiling salted water, add rotini and cook for 6-8 minutes until tender. Drain and set aside in a large bowl.


In a saucepan over medium-high heat, melt 2 tbsp. of butter, add onions and cook until soft. Add the flour and pepper, stir until it forms a roux. Whisk in hot milk and bring to a simmer over medium heat until thickened, about 5 minutes. Once thick, remove from heat and add cheeses. Add to pasta, stir well, fold in spinach, CSD Sun-Dried Tomato oil, and CSD Tomatoes. Pour into greased casserole dish.


In a small saucepan, melt remaining 2 tbsp. butter over medium heat. Turn off heat & add bread crumbs & paprika.  Mix well. Sprinkle top of casserole with bread crumbs & place in over 20 minutes, or until bubbling and brown.



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