Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

WATCH

Triple-Cheese Spirals (00:57)

Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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

Watch how to make this recipe.

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

Courtesy Food Network Magazine

My Private Notes

Name: Triple-Cheese Spirals
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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