4c rotini, cooked
1 stick, and 2tbls. butter
1/2c flour
4c milk
1 lb. velveeta, cubed
2tsp garlic salt
3/4tsp pepper
dash of dry mustard
3c shredded cheddar

  1. Cook rotini, and spray a 9x13.
  2. Melt 1 stick, and 2tbls. butter in saucepan @ med heat. Add flour, and whisk constantly, so it won’t burn. Gradually add 4c milk. Keep whisking.
  3. Add velveeta, garlic salt, pepper, and mustard.
  4. After velveeta melts, add cheddar. Keep whisking. Once melted, add pasta.
  5. Top dish with crushed cornflakes, and put 2tbls. butter spread over dish. Bake covered for 35 min @350.

This sounds really good and easy :smiley: I think I might make it after I go to the grocery store and get some more cheese.