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 cayanne pepper and stir with a wooden spoon to make a paste. COok, stirring, until the paste puffs lightly, about 1 minute. Whisk in both milks nad add 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack jeases 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 into 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.
Originally Submitted
8/21/2010
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