Macaroni and Cheese Pinwheels |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 6 |
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These probably would make a good appetizer, but they are so filling. I made them for dinner with a salad....they are delish!!!! Courtesy of Woman's World Ingredients:
12 lasagna noodles |
2 1/4 cups milk |
3 tablespoons all-purpose flour |
1 tablespoon dried onion flakes |
2 teaspoons worcestershire sauce |
1 teaspoon ground mustard |
1 teaspoon salt |
1 (8 ounce) package finely shredded cheddar cheese |
1/2 cup grated parmesan cheese |
1 (15 ounce) container ricotta cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook lasagna according to directions; drain.
2. Preheat oven to 375.
3. Coat 8 cup shallow baking dish with cooking spray.
4. In pot over med-hi heat combine next 6 ingredients; bring to boil; stirring occasionally; boil until thickened.
5. Reduce heat to med; stir in cheddar and 1/4 cup Parm until melted; remove from heat.
6. In bowl combine ricotta, 1 tbs parsley and remaining Parm.
7. Spread each noodle with about 2 1/2 tbs ricotta mixture.
8. Beginning at short end, roll up each noodle.
9. Spread 1/2 cup cheddar sauce in bottom of baking dish.
10. Cut each roll in half crosswise; place rolls cut side down in baking dish.
11. Pour remaining cheddar sauce over rolls.
12. Cover with foil and bake about 45 minute.
13. If desired, to lightly brown, uncover& place under broiler 2 minutes; sprinkle with remaining parsley.
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