Active Time: 20-30 minutes
Yields: 8-12 servings
Difficulty Level: Intermediate

Ingredients:

• 1 package (16oz.) uncooked Fusilli Pasta
• 1/2 cup (1 stick), plus 1 tbsp unsalted Butter, cubed and divided
• 1/2 cup All-Purpose Flour
• 4 cups (1 quart) Whole Milk
• 1 tbsp Kosher Salt
• 6oz. Mild Cheddar Cheese, shredded (1 1/2 cups)
• 6oz. Buholzer Brothers® Havarti Cheese, shredded (1 1/2 cups)
• 3oz. Rosemary & Olive Oil Asiago Cheese, shredded (1 cup)
• Pepper to taste
• 1/2 cup Panko Bread Crumbs
• Fresh Rosemary Leaves, optional

Directions:

1. Heat oven to 400 degrees F.
2. Cook pasta according to package directions until al dente; drain.
3. Meanwhile, melt ½ cup butter in a Dutch oven over medium-low heat. Whisk in flour until lightly browned. Gradually whisk in milk and salt. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in the cheddar, Havarti, and Asiago until melted. Stir in pasta. Remove from heat. Season with pepper to taste.
4. Spoon pasta mixture into a greased 13×9-inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle crumb mixture and rosemary if desired over top. Bake for 25-30 minutes or until topping is golden brown.

Compliments of the DFW.