Whole-Wheat Rotini Mac and Cheese

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 6 servings
  • Nutrition Info
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1/2 pound whole-wheat rotini

4 tablespoons butter

1 to 2 tablespoons diced onions

2 tablespoons all-purpose flour

Pinch ground black pepper

2 cups milk

1/2 cup grated Muenster

1/2 cup grated Cheddar

1/2 cup baby spinach

2 teaspoons oil, from marinated sun-dried tomatoes

8 sun-dried tomatoes, chopped

1 1/2 cups bread crumbs (recommended: Panko)

1 tablespoon smoky paprika


  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling salted water, add rotini and ook for 6 to 8 minutes until tender. Drain and set aside.
  3. In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onions. Add the flour and pepper and mix until mixture is pasty and forms a roux. Whisk milk into pan incorporating the roux. Bring to a simmer over low heat and allow to thicken; about 5 minutes. Once thickened, whisk in the cheeses. Add the pasta and mix until the pasta is well coated. Fold in spinach, sun-dried tomato oil, and sun-dried tomatoes.
  4. In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Once melted, turn heat off and add bread crumbs and paprika. Mix well to combine.
  5. Pour rotini into a casserole dish large enough to hold the pasta. Sprinkle the top with bread crumbs and place in oven for 15 to 18 minutes or until brown and bubbling.