Food & Cooking Recipes Ingredients Pasta and Grains Pasta Wheels and Cheese 3.1 (87) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Minh + Wass Servings: 10 Put a new spin on macaroni and cheese with pasta wagon wheels (rotelle). Spoon into little paper cups to serve a crowd. Ingredients Salt 1 pound rotelle pasta (wagon wheel) 3 cups milk 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Freshly ground black pepper Pinch of cayenne pepper ½ teaspoon Dijon or yellow mustard 2 ½ cups grated sharp cheddar cheese (about 10 ounces), plus 4 tablespoons for topping Directions Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl. Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes. Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted. Stir cheese sauce into the pasta, and serve immediately. Rate it Print