Lunch: Creamy Cheddar Pasta with Scallion Bread Crumbs

Recipe by Woman's Day Kitchen Get all the flavor and comfort of baked mac and cheese in half the time with this 30-minute stovetop version that features an extra-sharp Cheddar sauce and toasted homemade bread crumbs.

Ingredients

1 lb. rotini
2 tbsp. olive oil
1 medium onion
Kosher salt and pepper
1 clove garlic
3/4 c. whole milk
4 oz. lowfat cream cheese
4 oz. extra-sharp Cheddar
1/4 c. grated Parmesan (1 oz)
Pinch freshly grated or ground nutmeg
2 slice Bread
2 scallions
4 oz. extra-sharp Cheddar

Instructions

Heat oven to 375 °F. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Cheddar, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. Toss with the pasta, adding some of the reserved cooking liquid if the pasta seems dry.
In a food processor, pulse the bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with the remaining Tbsp oil and 1/4 tsp each salt and pepper. Bake until golden brown, 4 to 6 minutes; toss with the scallions. Serve over the pasta.

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