Ingredients
The following ingredients have 5 Servings
- 8 ounces cavatappi pasta (, cooked and drained)
- 3 Tbs. butter (, divided)
- 2 Tbs. flour
- 1 tsp. dry mustard powder
- 1/4 tsp. kosher salt
- 1 1/2 cups milk
- 1 can (5 oz.) evaporated milk
- 1 pkg. (7 oz.) Aged Irish Cheddar (, such as Kerrygold, shredded, about 2 1/2 cups)
- 4 oz. Asiago cheese (, shredded, about 1 heaping cup)
- 1/3 cup seasoned Panko breadcrumbs
- 1 Tbs. chopped parsley
Instruction
- Preheat oven to 375F. Coat 1.5 quart baking dish with cooking spray.
- In large saucepot melt 2 Tbs. butter over medium-high heat. Add flour, mustard powder and salt, stirring until smooth.
- Whisk in milk and evaporated milk until smooth. Cook, stirring occasionally, until mixture is slightly thickened and coats the back of a spoon.
- Add Irish Cheddar and Asiago cheeses, stirring until smooth and melted.
- Remove from heat; stir in cooked pasta until combined and evenly coated. Transfer to prepared baking dish.
- In small bowl remaining 1 Tbs. butter; stir in panko. Sprinkle over pasta.
- Bake 25 minutes or until panko is lightly browned and mixture is hot and bubbly.
- Sprinkle with parsley and enjoy!
