Triple Cheese Spirals

By taniaf

Ingredients

• salt and pepper
• 12 oz gemelli
• 3 tbsp butter
• 1 tbsp flour
• 1 tsp dry mustard
• pinch of cayenne pepper
• 12 oz can evaporated milk
• 1/2 cup whole milk
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup shredded monterrey jack cheese
• 1/2 cup grated parmesan
• 1/2 cup panko or breadcrumbs
• 2 tbsp parsley or scallions, chopped

Details

Servings 4

Preparation

Step 1

Bring a pot of salted water to boil, add pasta and cook until al dente. Melt 1 tbsp butter in a saucepan over medium. Add flour, mustard, and cayenne, stir with wooden spoon to make a paste. Cook, stirring, until the paste puffs, 1 minute. Whisk in both milks and 1 tsp salt, simmer until thickened, whisking constantly, 6-7 minutes.
Add cheddar and jack cheeses, and half of parmesan cheese, whisk until melted. Keep warm. Combine panko, parsley, scallions, 1 tbsp butter and rest of parmesan cheese, microwave until butter melts, 1 minute. Toss.
Drain pasta, reserving about 1 cup cooking water. Return to pot. Toss with 1 tbsp butter, the stir in cheese sauce, adding reserved cooking water to thin if needed. Season with salt and pepper, top with breadcrumb mixture.