Triple-Cheese Spirals (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1. Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes.
2. 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.
3. 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.
4. 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.
5. Photograph by Con Poulos
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