

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.