(by Shirley McNevich)
2 cups rotelle pasta (the kind shaped like wagon wheels)
2 TBSP butter
2 TBSP flour
1 1/2 cups Half 'N Half
3/4 lb. Velveeta cheese (cubed)
Cook the rotelle pasta according to box directions--drain but do NOT rinse. In a non-stick skillet over medium heat add butter--cook/stir until butter is melted. Sprinkle the flour over the butter--quickly stir with a whisk until smooth. Slowly add Half 'N Half while whisking--cook/whisk for 2-3 minutes or until mixture thickens. Turn heat back to low--add cubed cheese--cook/stir until cheese is melted. Add the drained rotelle pasta--cook/stir until mixture is hot and thick.