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Triple Cheese Twists

Triple Cheese Twists
—Taste of Home Test Kitchen, Greendale, Wisconsin
6-8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 package (16 ounces) spiral pasta
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 6 tablespoons butter, divided
  • 6 tablespoons all-purpose flour
  • 4 cups milk
  • 1 can (14-1/2 ounces) vegetable or chicken broth
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup bread crumbs
  • 1/2 teaspoon Italian seasoning

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • saucepan, saute onion and garlic in 4 tablespoons butter until
  • tender. Stir in the flour until blended. Gradually add milk and
  • broth. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in cheeses until melted.
  • Melt the remaining butter; stir in bread crumbs and Italian
  • seasoning. Drain pasta; toss with cheese sauce. Sprinkle with
  • seasoned bread crumbs. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 527 calories,
© Taste of Home 2013

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Triple Cheese Twists (continued)

Nutrition Facts: 24 g fat (15 g saturated fat), 71 mg cholesterol, 644 mg sodium, 57 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013