Cheesy Fusilli

By Cooky

Ingredients

• Makes a 9×13 pan
• 1 pound fusilli pasta
• 1 10 ounce bag of frozen spinach (can delete)
• 1/2 white onion, minced
• 8 ounces cheddar cheese (or more!)
• 4 ounces low-moisture mozzarella cheese (can substitute cheeses)
• 4 Tablespoons butter
• 3 Tablespoons flour
• 1 cup heavy cream
• 1 1/2 Cups whole milk (or lower fat)
• 1/2 Teaspoon paprika
• 1/4 Teaspoon cayenne
• 1/4 Cup bread crumbs (I used Panko)
• Parmesan cheese, a good dusting on top before baking
• Salt and Pepper

Preparation

Step 1

Preheat oven to 400 degrees.
1. Start the large pot of salted water boiling and cook pasta according to package.
2. Chop onion.
3. Get spinach ready (just thaw in the microwave and then gave it a very rough chop).
4. Shred cheese.
5. Make the Béchamel: melt butter over medium-high heat, add onions. Cook a minute or two. Add your flour to the mix.
6. Stir over medium-high heat for a few minutes, will be a very light tan. It should take maybe 4 or 5 minutes.
7. Smoothly add your milk and cream to the roux. One trick is to first combine your milk and cream into one container. Then get your whisk ready and slowly pour the liquid into the pan, whisking constantly.
Once you get about half of your liquid incorporated, you can add the second half of your liquid faster – still whisking the whole time though. Then turn your heat down to low and continue to whisk.
8. Once your sauce it thick enough to coat the back of a spoon (it’ll take a few minutes to get there), add all your cheese about 1/4 at a time. Whisk it together. Eventually it will all melt and you’ll have a perfectly wonderful sauce. A
9. Add the spices. Combine all ingredients with the the pasta, tasting for salt and pepper. Likely to need a good large pinch of salt and fresh cracked pepper.
10. Remember to lightly butter your baking dish before you add your cheesy fusilli to it. Pour in all your cheesy fusilli and spread it out so it’s even. Then coat it with your bread crumbs and grated Parm cheese 11. Bake this at 400 degrees for about 30-40 minutes until the edges are nice and crispy, and the middle is melted.
12. Cool for 5 or 10 minutes before serving.