Creamy Cheddar Pasta with Scallion Bread Crumbs

By Joelene

Ingredients

• 1 pound(s) rotini
• 2 tablespoon(s) olive oil
• 1 medium onion, finely chopped
• Kosher salt and pepper
• 1 clove(s) garlic, finely chopped
• 3/4 cup(s) whole milk
• 4 ounce(s) lowfat cream cheese, cut into pieces
• 4 ounce(s) extra-sharp Cheddar, shredded (about 1 cup)
• 1/4 cup(s) grated Parmesan (1 oz)
• Pinch freshly grated or ground nutmeg
• 2 slice(s) bread
• 2 scallions, thinly sliced
• 4 ounce(s) extra-sharp Cheddar, shredded (about 1 cup)

Preparation

Step 1

Heat oven to 375°F. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Cheddar, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. Toss with the pasta, adding some of the reserved cooking liquid if the pasta seems dry.
In a food processor, pulse the bread until coarse crumbs form. Transfer to a rimmed baking sheet and toss with the remaining Tbsp oil and 1/4 tsp each salt and pepper. Bake until golden brown, 4 to 6 minutes; toss with the scallions. Serve over the pasta.