Triple-Cheese Spirals

By MichelleF

Food Network Kitchen ~ I've made many homemade mac & cheese recipes & this is the first one we all like. I serve it as a side dish.

Ingredients

• Kosher salt
• 12 oz gemelli, cavatappi or other spiral-shaped pasta
• 3 TB unsalted butter, divided
• 1 TB flour
• 1 tsp 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 TB chopped fresh parsley, chives, and/or scallions

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Bring a pot of salted water to a boil; add the pasta & cook until al dente, about 8 minutes. Meanwhile, melt 1 TB butter in a medium pot over medium heat. Add the flour, mustard, & cayenne, stirring with a wooden spoon or rubber spatula to make a paste. Stir constantly until the paste puffs slightly, about 1 minute. Whisk in both milks & ½ tsp salt. Simmer, whisking occasionally, until slightly thickened & creamy, 6 to 7 minutes. Add the cheddar cheese, Monterey Jack cheese, & all but 2 TB of the Parmesan. Whisk until melted; keep warm. In a microwave-safe bowl, combine the panko, herbs and/or scallions, 1 TB butter & the remaining Parmesan. Microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, & return to the pot. Toss with the remaining 1 TB butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt & top with the breadcrumb mixture.