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Cheesy Stovetop Rotini

A twist on the classic mac and cheese. Made with a delicious cheese sauce of sharp cheddar cheese and creamy pepperjack. With a few simple swaps, you can elevate this dish and never go back to the box again.

Course Main Course, Side Dish
Cuisine American
Keyword almond milk, cheddar cheese, cheese, cheese sauce, classic dish, comfort food, easy recipe, garlic, mac and cheese, onion, pasta, pepperjack cheese, rotini pasta, side dish, white roux
Servings 6
Author Holly Nicolas

Ingredients

  • 1/2 lb Pasta (Rotini or Shells) I use Gluten Free Barilla or Trader Joe’s
  • 1/4 Cup Unsalted Butter (4 tbsp)
  • 1/4 Cup All-Purpose Flour (Gluten Free or Regular)
  • Salt & Pepper to taste
  • 1 1/2 Cups Unsweetened Almond Milk (any milk works fine)
  • Dash of Nutmeg
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1 1/2 Cups Sharp Cheddar Cheese, Shredded
  • 1 1/2 Cups Pepperjack Cheese, Shredded
  • 1/2 Cup Starchy Cooking Water (reserved from cooking pasta)

Instructions

  1. Boil pasta in salted water until al dente. Follow instructions on your pasta packaging. When pasta is cooked but before you strain it, reserve 1/2 Cup starchy cooking water and set aside.

  2. In a large saucepan melt butter over medium heat. Add flour, and salt and pepper and whisk until combined. Cook about 1-2 minutes while continuing to stir.

  3. Add milk, garlic powder, onion powder, and a dash of nutmeg. Heat to a low boil while whisking consistently until sauce becomes slightly thick. Add starchy cooking water and continue to cook 1-2 more minutes until thick again.

  4. Remove sauce from heat. Add cheddar and pepperjack cheeses and stir until melted through.

  5. Add pasta to cheese sauce and stir until combined. Serve immediately. Top with green onions, bacon or toasted breadcrumbs.

  6. Store leftovers in an airtight container in the fridge for up to 5 days for freshness.