3 Cheese Spirals

Triple-Cheese Spirals

12 oz spiral shaped pasta

3 T unsalted butter

1 T all-purpose flour

1 tsp. dry mustard

pinch cayenne pepper

1 12oz evaporated milk

1/2 C whole milk

3/4 C shredded yellow sharp cheddar cheese

3/4 C shredded monterey jack

1/2 C grated parmesan

1/2 cup panko (or regular breadcrumbs)

2 T chives or scallions

1. Boil water..add noodles...cook per directions.

2. Melt 1 T butter in sauce pan over medium heat. Add flour, mustard and cayenne and stir to make a paste. Cook stirring, until paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 tsp. salt and simmer. Whisk occasionally, until slightly thickened and creamy, 6-7 minutes. Add cheeses (leave about 2 T of the parm out for the topping) and whisk until melted.

3. Combine panko, 1 T butter, 2 T parm and chives. Microwave about 1 minute and toss.

4. Drain the pasta (reserve some water to thin) and return to pot, toss with 1 T butter, then stir in cream sauce, adding any water if needed. Season with salt and top with crumb mixture.

Pasta Salad

1 12 ounce package bow-tie past

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1/2 cup chopped onion ( I use a sweet onion)

1/2 cup finely chopped fresh parsley

1 cup chopped marinated artichoke hearts

1 cup Italian salad dressing

 salt  black pepper to taste

Now this is what you do:

Prepare pasta according to directions. Drain well.

Chop your lovely peppers. And your onion. And your parsley.

I layer with kosher salt and freshly ground black pepper as I toss and toss...gently.

Add the drained marinated artichoke hearts and the Italian dressing. Tossing gently.

Cover and chill...overnight is great!