Photo: Triple-Cheese Spirals Recipe
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.
Photograph by Con Poulos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 13 reviews
By ajsturman
Tacoma, WA
on September 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super tasty, among the best mac 'n cheese that I've had. I love how creamy it is. Try pepper jack in place of the monterey jack if you like a little spicyness.
By Iron chef mama
woodridge, IL
on March 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I needed a meatless dish for tonight since it is Lent time, so I tried this recipe. I used skim milk instead of whole milk and low-fat evaporated milk to lighten it up and my family loved it. The panko/cheese/herb topping took slightly longer than 1 minute in the microwave, but it added a nice flavorful crunch on top. Great dish for nights when you don't have time for baked mac and cheese.
By lizzi452
on January 13, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty and creamy smooth. I used swiss/gruyere instead of the jack because I had it on hand. This is quite rich, so rather than a main dish for 4 I think it would be a better side for 6. This made plenty of sauce - I might try it next time with a full pound of pasta. Nice to have a stovetop recipe in addition to my baked mac, especially in the summer when I don't want to use my oven. The panko topping was a disaster prepared in the microwave - everything just clumped together in a huge mess. Next time I'll toast seasoned breadcrumbs in my normal way, on the stovetop. That was the one major disappointment in this recipe.
Read all 13 reviews