Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Triple-Cheese Spirals
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 827
- Total Fat
- 38 g
- Saturated Fat
- 23 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 38 g
- Cholesterol
- 111 mg
- Sodium
- 685 mg
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 827
- Total Fat
- 38 g
- Saturated Fat
- 23 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 3 g
- Sugar
- 13 g
- Protein
- 38 g
- Cholesterol
- 111 mg
- Sodium
- 685 mg
Ingredients
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.
