Triple Cheese Twists Recipe
Triple Cheese Twists Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our stovetop macaroni and cheese is extra special, thanks to the buttery crumb topping. —Taste of Home Test Kitchen
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/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.
Originally published as Triple Cheese Twists in Country Woman March/April 2003, p45

Nutritional Facts

1 cup: 527 calories, 24g fat (15g saturated fat), 71mg cholesterol, 644mg sodium, 57g carbohydrate (9g sugars, 2g fiber), 21g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Triple Cheese Twists in Country Woman March/April 2003, p45

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