Baked pasta with triple cheese

September 5, 2007

MAKES 6 TO 8 SERVINGS

16 ounces tricolored rotini

4 tablespoons butter

4 tablespoons flour

Salt and pepper, to taste

2 teaspoons Dijon mustard

2?226-130? cups milk

� cup cream cheese (room temperature), cut into cubes

4 ounce can chopped green chilies, undrained

1� cups shredded Cheddar cheese

� cup grated Parmigiano-Reggiano cheese

1/3 cup parsley

Paprika, sufficient to dust top of casserole

Cook rotini according to package directions; drain. Melt butter in a saucepan; stir in flour, and cook until absorbed. Stir in salt and pepper. Stir in mustard; remove from heat. Gradually whisk in 2 cups of milk. Return to heat and add cream cheese cubes. Cook until melted, smooth and thickened, stirring frequently. Set off heat. Stir green chilies into sauce. Sauce will thicken more upon sitting; add additional ?226-130? cup milk.

Grease 9-by-12-inch baking pan with Pam. Layer half of rotini, half of sauce and half of shredded cheddar cheese. Sprinkle with half of Parmigiano-Reggiano cheese and parsley. Repeat layers; dust top with paprika. Cover loosely with aluminum foil. Bake at 375 degrees for 30 minutes. Uncover and bake 15 minutes more.

Mary Ann Evans

Nutrition facts per serving: 479 calories, 21 g fat, 13 g saturated fat, 64 mg cholesterol, 51 g carbohydrates, 19 g protein, 413 mg sodium, 2 g fiber