Creamy Stove Top Rotini And Cheese Recipes

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CREAMY STOVETOP MACARONI AND CHEESE



Creamy Stovetop Macaroni and Cheese image

No need for a flour-and-butter roux in this easy stovetop version of an old favorite: The cream cheese adds body and richness. If your mac and cheese gets a little stiff as it cools, just stir in some warm water to smooth it out - it works like a charm!

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 to 10 servings (about 8 cups)

Number Of Ingredients 7

Kosher salt
1 pound elbow macaroni
2 1/2 cups half-and-half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)

Steps:

  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 cup of the pasta water. Set aside.
  • Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Serve hot.

CHICKEN ROTINI STOVETOP CASSEROLE



Chicken Rotini Stovetop Casserole image

Rotini pasta tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! Very quick and easy recipe. You can improvise and adapt to your family's tastes, and serve it for any occasion.

Provided by Terry

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package rotini pasta
2 cups half-and-half cream
½ cup butter
⅔ cup freshly grated Parmesan cheese
½ teaspoon dried basil leaves
½ teaspoon dried oregano
½ teaspoon chopped fresh chives
½ teaspoon chopped fresh parsley
4 skinless, boneless chicken breast halves - cubed
½ green bell pepper, chopped
½ red bell pepper, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
  • Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
  • In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 22.4 g, Cholesterol 126.3 mg, Fat 30.1 g, Fiber 1.2 g, Protein 27 g, SaturatedFat 17.9 g, Sodium 326.1 mg, Sugar 0.7 g

ITALIAN ROTINI AND CHEESE



Italian Rotini and Cheese image

You'll love this fun and easy dish! Who can resist rotini pasta, fresh tomatoes and creamy Alfredo sauce baked with loads of shredded cheese?

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 8

2 cups uncooked rotini pasta (6 oz)
1 cup milk
1 container (10 oz) refrigerated Alfredo sauce
2 tablespoons chopped fresh basil leaves
2 cups shredded provolone cheese (8 oz)
2 medium tomatoes, chopped (1 1/2 cups)
1 tablespoon Progresso™ Italian style bread crumbs
1 tablespoon chopped fresh basil leaves

Steps:

  • Heat oven to 350°F. Grease 2-quart casserole. Cook and drain pasta as directed on package.
  • In medium bowl, stir milk into Alfredo sauce; stir in 2 tablespoons basil, the cheese and 1 cup of the tomatoes. Pour mixture into casserole. Sprinkle with remaining tomatoes.
  • Bake uncovered 30 to 35 minutes or until hot and bubbly. In small bowl, mix bread crumbs and 1 tablespoon basil; sprinkle over top.

Nutrition Facts : Calories 480, Carbohydrate 39 g, Cholesterol 85 mg, Fat 2, Fiber 2 g, Protein 20 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 610 mg

ROTINI AND CHEESE



Rotini and Cheese image

Make and share this Rotini and Cheese recipe from Food.com.

Provided by Denise in NH

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package rotini pasta
4 tablespoons butter
6 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon garlic powder
3 cups milk
1 1/2 cups shredded cheese, of your choice (I use Monterey Jack)
1/2 cup shredded parmesan cheese or 1/2 cup romano cheese
4 tablespoons lemon juice

Steps:

  • Cook Rotini according to package directions.
  • In saucepan over medium/low heat melt butter; stir in flour, salt, pepper and garlic powder till smooth.
  • Slowly stir in milk; bring to a boil and stir till thickened.
  • Remove from heat and add both cheeses and lemon juice stirring until cheese is melted.
  • Combine cheese sauce with the Rotini.
  • Sprinkle with Parsley or Paprika to garnish.

CREAMY STOVE-TOP ROTINI AND CHEESE



Creamy Stove-Top Rotini and Cheese image

This is a quick and easy way to avoid the box mac and cheese. I found this recipe in a Cooking Light magazine and really liked it. I did substitute wheat flour and wheat pasta rather than regular macaroni and white flour.

Provided by Smockmock

Categories     Penne

Time 40m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 10

1 (13 1/4 ounce) box uncooked whole wheat pasta (rotini or penne)
3 tablespoons all-purpose whole wheat flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups milk
1/4 cup cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded cheddar cheese

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
  • While pasta cook, place wheat flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire sauce, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

Nutrition Facts : Calories 421.4, Fat 15.5, SaturatedFat 9.1, Cholesterol 48.2, Sodium 652.2, Carbohydrate 55.5, Fiber 0.5, Sugar 0.7, Protein 19.2

ONE-PAN ROTINI WITH TOMATO CREAM SAUCE



One-Pan Rotini with Tomato Cream Sauce image

I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups beef stock
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 cups uncooked spiral pasta
1 cup frozen peas
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Nutrition Facts : Calories 443 calories, Fat 23g fat (13g saturated fat), Cholesterol 98mg cholesterol, Sodium 646mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

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