Triple-Cheese Spirals
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 tbsp
All-Purpose Flour1 tsp
Dry Mustard1 cup
Whole Milk1 cup
Grated Parmesan CheeseDirections:
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
3
Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste
4
Cook, stirring, until the paste puffs slightly, about 1 minute
5
Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes
6
Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm
7
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
8
Drain the pasta, reserving about 1 cup cooking water, and return to the pot
9
Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed
10
Season with salt and top with the breadcrumb mixture
11
Photograph by Con Poulos