Triple-Cheese Spirals

Recipe courtesy of Food Network Kitchen
Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • Kosher salt

  • 12

    ounces gemelli, cavatappi or other spiral-shaped pasta

  • 3

    tablespoons unsalted butter

  • 1

    tablespoon all-purpose flour

  • 1

    teaspoon dry mustard

  • Pinch of cayenne pepper

  • 1

    (12-ounce) can evaporated milk

  • 1/2

    cup whole milk

  • 3/4

    cup shredded yellow sharp cheddar cheese

  • 3/4

    cup shredded monterey jack cheese

  • 1/2

    cup grated parmesan cheese

  • 1/2

    cup panko (Japanese breadcrumbs)

  • 2

    tablespoons chopped fresh parsley, chives and/or scallions

Directions

Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm. Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

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