Gluten-Free Fajita Rotini
8 oz Pastariso Rotini Pasta
4 qt Water
2 Tbsp olive oil
1/4 cup Cheddar Cheese shredded
In medium saucepan bring water to a boil, add in olive oil and pasta. Boil for 8 minutes or until tender. Drain and rinse pasta with cold water through a colander.
In a medium saucepan melt butter over medium heat. Once melted add in Rice Flour and mix with a wire whisk. Once blended, add in milk while stirring with wire whisk. Allow sauce to thicken while stirring occasionally. Slowly blend in cream cheese, garlic, cheddar cheese and Parmesan cheese.
Blend drained pasta into sauce, folding carefully to avoid breaking the pasta apart. Prepare a mini muffin pan with pan release spray. Fill mini muffin tin cells with pasta and sauce mixture. Just to the top of each cell. Garnish with shredded cheddar cheese and chopped basil.
Bake in preheated oven for 15-17 minutes, or until the edges are a dark golden brown. Remove from oven and let sit for 5 minutes to let mac n cheese bites set and become firm. Remove and serve.