Ingredients
- 34 cup rotini pasta
- 14 cup reduced-fat sharp cheddar cheese
- shredded
- 18 cup low-moisture part-skim mozzarella cheese
- shredded
- 1 teaspoon Smart Balance light butter spread
- 14 cup skim milk
- 14 cup frozen peas
- 12 teaspoon cornstarch
- 1 dash dill
- salt
- to taste
- pepper
- to taste
Instructions
- Boil water and start the pasta cooking.
- While the pasta cooks measure out and mix all other ingredients besides the salt, pepper, and cornstarch.
- When pasta is done, drain, and return noodles to the pot.
- Add mixed ingredients and turn burner to low heat.
- Stir constantly and sprinkle cornstarch.
- Keep stirring and add salt and pepper to taste - I use a sea salt and peppercorn grinder.
- Keep stirring over low heat until cheese and butter are integrated and the sauce thickens and coats the pasta.
- Serve and enjoy.
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