Triple Cheese Spirals

Salt, to taste
12 oz gemelli, or other spiral pasta
3 tbsp unsalted butter
1 tbsp all-purpose flour
1 tsp dry mustard
Pinch of cayenne
1 (12 oz) can evaporated milk
1/2 cup whole milk
3/4 cup shredded sharp cheddar
3/4 cup shredded monteray jack cheese
1/2 cup grated parmesan cheese
1/2 cup panko
2 tbsp chopped parsley

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. In a medium sauce pan, melt 1 tbsp butter over medium heat. Add the flour, mustard, and cayenne and stir with a wooden spoon to make a paste. Whisk in both milk and evaporated milk and salt and bring to a simmer, whisking occasionally: mixture should be slightly thickened and creamy, about 6-7 minutes. Add the cheddar and jack cheeses and all but 2 tbsp of the parmesan. Whisk until melted and keep mixture warm. Combine the panko, herbs, and scallions. Mix with 1 tbsp butter and the remaining parmesan and place into a microwave safe bowl. Microwave for roughly 1 minute; toss completely. Drain the pasta, reserving about 1 cup of the water, and return to the pot. Toss in remaining butter, then stir in the cheese sauce, adding the cooking water if sauce is to thick. Season with salt and top with bread mixture.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user AMTID13.