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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1 lb rotini pasta |
7 tablespoons unsalted butter, divided |
1/4 cup flour |
1 1/2 cups milk |
1 tablespoon worcestershire sauce |
2 teaspoons dry mustard |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon hot red pepper sauce |
1/2 lb asiago cheese, grated |
6 ounces parmesan cheese, grated |
4 ounces sharp white cheddar cheese, shredded |
1/2 cup parsley |
1/3 cup fresh chives |
1 cup panko breadcrumbs, toasted |
Directions:
1. Heat oven to 350 degrees F.
2. Heat a large pot os salted wter to a boil over high heat.
3. Cook pasta until al dente, 10-12 minutes.
4. Drain; cool.
5. Place in a large bowl.
6. Melt 5 T of the butter in a medium saucepan over medium low heat.
7. Add flour; cook, stirring, 3 minutes.
8. Whisk in milk; raise heat to high.
9. Heat to a boil, reduce heat to medium.
10. Cook, stirring occasionally, until thickened, 6 minutes.
11. Add Worcestershire sauce, mustard, salt red pepper and hot pepper sauce.
12. Pour sauce over pasta;mix.
13. Add Asiago, 4 ounces of th Parmesan cheese, cheddar, parsley and chives; toss to mix.
14. Pour into a buttered 2 1/2 quart baking dish.
15. Mix bread crumbs with remaining Parmesan cheese in small bowl.
16. Melt remaining 2 T butter in small saucepan; pour over bread crumbs.
17. Toss to mix; sprinkle over pasta.
18. Bake until crumbs are lightly browned and sauce is bubbling, 40-50 minutes.
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