RecipesRECIPES

Mac ‘n Cheese

Prep Time: 10 minutes / Cook Time: 35 minutes / Yields: 4-6 servings

California Sun Dry

Ingredients

½ lb. whole wheat rotini
4 tbsp butter
1 to 2 tbsp diced onions
2 tbsp flour
Pinch ground black pepper
2 cups milk, warmed
¾ cup grated muenster cheese
¾ cup grated cheddar cheese
1 cup baby spinach
2 tsp oil, from sun-dried tomatoes
½ cup Sun-Dried Tomato Halves, drained and chopped
1 ½ cup bread crumbs or Panko
1 tbsp smoked paprika

Instructions

Step 1
Preheat the 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.

Step 2
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 cheese. Add to pasta, stir well, fold in spinach, sun-dried tomato oil, and sun-dried tomatoes. Pour into greased casserole dish

Step 3
In a small saucepan, melt remaining 2 tbsp. butter over medium heat. Turn off heat and add bread crumbs and paprika. Mix well. Sprinkle top of casserole with bread crumbs and place in over 20 minutes, or until bubbling and brown.

PRODUCT USED

Halves with Herbs

A delicious ingredient for all of your favorite
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Mac ‘n Cheese

Prep Time: 10 minutes / Cook Time: 35 minutes / Yields: 4-6 servings

California Sun Dry

Ingredients

½ lb. whole wheat rotini
4 tbsp butter
1 to 2 tbsp diced onions
2 tbsp flour
Pinch ground black pepper
2 cups milk, warmed
¾ cup grated muenster cheese
¾ cup grated cheddar cheese
1 cup baby spinach
2 tsp oil, from sun-dried tomatoes
½ cup Sun-Dried Tomato Halves, drained and chopped
1 ½ cup bread crumbs or Panko
1 tbsp smoked paprika

Instructions

Step 1
Preheat the 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.

Step 2
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 cheese. Add to pasta, stir well, fold in spinach, sun-dried tomato oil, and sun-dried tomatoes. Pour into greased casserole dish

Step 3
In a small saucepan, melt remaining 2 tbsp. butter over medium heat. Turn off heat and add bread crumbs and paprika. Mix well. Sprinkle top of casserole with bread crumbs and place in over 20 minutes, or until bubbling and brown.

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