Post by emibee on Mar 6, 2007 11:57:08 GMT -5
4 c Rotini, cooked
1 stick, and 2 tbls. butter
1/2 c flour
4 c milk
1 lb. velveeta, cubed
2 tsps. garlic salt
3/4 tsp. pepper
Dash of dry mustard
3 c shredded cheddar
1. Cook pasta according to package directions; set aside. Spray a 9x13 pan.
2. Melt 1 stick, and 2 tbls. butter, then add flour, and whisk constantly.
3. Gradually add milk; keep whisking. Add velveeta, garlic salt, pepper, and mustard.
4. When velveeta melts, add shredded cheddar. Once cheddar is melted, add pasta, and pour mix into prepared dish.
5. Top dish with crushed cornflakes, and place cut up pieces of butter on top of cornflakes. Bake@ 350 for 35 min.
This is a very creamy dish. The trick to the creaminess is the constant whisking.
1 stick, and 2 tbls. butter
1/2 c flour
4 c milk
1 lb. velveeta, cubed
2 tsps. garlic salt
3/4 tsp. pepper
Dash of dry mustard
3 c shredded cheddar
1. Cook pasta according to package directions; set aside. Spray a 9x13 pan.
2. Melt 1 stick, and 2 tbls. butter, then add flour, and whisk constantly.
3. Gradually add milk; keep whisking. Add velveeta, garlic salt, pepper, and mustard.
4. When velveeta melts, add shredded cheddar. Once cheddar is melted, add pasta, and pour mix into prepared dish.
5. Top dish with crushed cornflakes, and place cut up pieces of butter on top of cornflakes. Bake@ 350 for 35 min.
This is a very creamy dish. The trick to the creaminess is the constant whisking.
