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.
- 4
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
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.