Mac and Cheese with Whole Wheat Rotini

Ingredients:

• 220 g whole grain rotini (spirals)
• 4 tablespoons butter
• 1–2 tbsp diced onion
• 2 tbsp. flour
• A pinch of ground black pepper
• 2 cups of milk
• 0.5 tbsp. grated muenster
• 0.5 cups grated cheddar
• 0.5 cup spinach
• 2 tsp oil from canned sun-dried tomatoes
• 8 chopped sun-dried tomatoes
• 1.5 cups breadcrumbs (we recommend panko)
• 1 tbsp. l. smoked paprika

Preparation:

1. Preheat oven to 175°C.
2. Place the rotini in a large pot of boiling salted water and cook for 6–8 minutes, until tender. Drain and set aside.
3. In a saucepan over medium-high heat, melt 2 tablespoons of butter and add the onion. Add the flour and pepper and stir until the mixture forms a paste (roux). Stir in the milk. Bring to a simmer over low heat and cook until the sauce thickens, about 5 minutes. Once the sauce thickens, stir in the cheese. Add the pasta and stir until well coated. Add the spinach, sun-dried tomato oil, and sun-dried tomatoes.
4. In a small saucepan over medium heat, melt the remaining 2 tablespoons butter. Once the butter has melted, turn off the heat and add panko breadcrumbs and paprika. Mix well to obtain a homogeneous mass.
5. Place the rotini in a baking dish large enough to accommodate the pasta. Sprinkle with breadcrumbs and bake for 15–18 minutes, or until the breadcrumbs are golden brown.