Whole-Wheat Rotini Mac and Cheese

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Great mac & cheese recipe, very good

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No stars, I thought this was essentially uneatable, nothing about it was good, loaded with fat and I cannot imagine any child really liking the smoked paprika.

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i didn't have the runny problem whatsoever. i used a pre shredded mexican blend from the grocery store and the cheese sauce was perfect. my issue was the bread crumbs. really? 1.5 cups?! it was way too much. i didn't even use half and they sucked up the liquid and made it really dry. i will probably use the basic idea again but definitely add garlic and some other things. i will not be using the bread crumbs again. maybe i'll try it with frenches fried onions or something.

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that was very good different

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This is one of the best Mac and Cheese recipes I've ever made. I have made it many times. Love the smoked paprika! When I want to get a bit more decadent I add some crispy bacon to it and it makes it even better.

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Do not reduce the milk. Take the pan off of the heat while you lower the temp to help it thicken. This solves the runny problem. The reviews that say double the cheese are right. It makes a difference. It says to add pepper but it didn't say salt. I added Kosher salt. I didn't have sun dried tomatoes but it was still delicious without it. It would have been better with it. This will replace my boxed Kraft mac and cheese.

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i liked the idea of this recipie. What i did was increased the cheese to 4 cups total i used Munster and Mozzerella and Sharp yellow chedder... i noticed that there were some people who said that the cheese when cooked was grainy to fix this issue i tased my chees mixture and seasoned to tast and increased the amount of milk in order to reduce this from happening..... for my seasonings i used ground mustared garlic powder,onion powder, peprika, seasoned salt, pepper, kosher salt, and just seasoned to tast inorder to increase the flavor( the key is seasoning the Cheese sause befroe you add the noodles....and increasing the amount of cheese... also munster and mozzerella are both very good melting cheese wich will increase the creamyness of the cheese sause. i did increase the amount of spinach i used an entire packaed of fresh spinach and i used a whole 16oz box of pasta i used Pene since i did not have the rotini.... i also used italian flavored panko bread crumbs on top and added more cheese on top as well i used Munster on top then added the bread crumbs... i enjoyed the concept of the original recpie and made it my own next time i think i will had bonless skinnless chiken breast chunks to make it a whole one caserole meal...my 3yr old and Picky 7 yr old daughters enjoyed this very much

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Well, too much milk? I don't know, it turned out super runny, and we followed the directions perfectly. It's actually like milky chessey noddle soup.

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Just finished dinner and made this dish for the first time. After reading a few other recipies i decided to sub the Muenster with Gruyere. My boyfriend and i really liked the flavors in this dish, but the texture was off. It was gritty, not smooth and creamy like it looked. I would like to make this again, but i would greatly appreciate any advise as to how i can make it ooey and gooey. Thanks.

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I took the basic recipe, but put in my favorite extras from my Mom's recipe, from growing up. Instead of sun-dried tomatoes, I put in diced canned tomatoes and tuna. I was fabulous. And a lot healthier than using Kraft Mac & cheese that my Mom used. Thanks, Aaron!