Average Rating: 1.5TOTAL TIME: Prep: 50 min. Bake: 30 min.
YIELD: 12 servings.Ingredients
- 1 pound uncooked spiral pasta
- 2 tablespoons butter, melted
BREAD CUBES:- 1 garlic clove, minced
- 3 tablespoons butter
- 4 cups cubed French bread (1/2-inch cubes)
- 1/4 teaspoon seasoned salt
SAUCE:- 1 small onion, finely chopped
- 3 tablespoons butter
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half cream
- 1 package (8 ounces) process cheese (Velveeta), cubed
- 1/2 teaspoon sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon pepper
- 1 cup shredded fontina cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon paprika
Instructions
- 1. Cook pasta according to package directions. Drain and transfer to a greased 13x9-in. baking dish; add melted butter and toss to coat.
- 2. In a large skillet, saute garlic in butter until tender. Place bread cubes in a large bowl. Drizzle with butter mixture and sprinkle with seasoned salt; toss to coat.
- 3. In the same skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese, sugar, seasoned salt, mustard, pepper sauce and pepper; stir until cheese is melted.
- 4. In a small bowl, combine the fontina, cheddar and Swiss cheeses. Add 2 cups cheese mixture to sauce; stir until melted. Pour over pasta; stir to combine. Sprinkle with remaining cheese mixture. Top with bread cubes, Parmesan cheese and paprika.
- 5. Bake at 350° for 30-35 minutes or until bubbly and bread is lightly browned.
