This is not exactly low cal. . . in fact, it’s absolutely scandalous! However when made only two or three times a year, it’s acceptable!
1 pkg Large Rotini
2 pkgs Beef Lil Smokies
1 pint Heavy Cream
2 C cheddar cheese
2 C mozzarella Cheese
3 Tbs EVOO
1/3 C flour, all purpose
Bread Crumbs
Make the Rotini according to package instructions; cook to al dente, drain and set aside. DO NOT RINSE! In a heavy sauce pan whisk olive oil and flour over a medium low heat making a roux. After the roux comes to a toasty brown color, whisk in heavy cream until all signs of lumps are gone. Lower heat and very slowly add 1 C cheddar and 1 C mozzarella. Turn off heat but keep whisking until all cheese is melted and the now cheese sauce is light orange.
In a large bowl, toss Rotini, Lil Smokies and Cheese sauce, then add the remaining cheese. Toss light and set aside. In two Pyrex baking dishes which are 9 x 9, oil and then lightly coat the bottom and sides with Bread crumbs. Spoon half of pasta mixture into each baking dish, lightly cover with Bread crumbs and bake at 350F for about 30 minutes. The bread crumbs should be a lovely golden brown and the cheese should be melted.
Serve with Salad and lightly steamed vegetables. Make 8 servings.
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