Ingredients
1 pound uncooked spiral pasta2 tablespoons butter, meltedBREAD CUBES:1 garlic clove, minced3 tablespoons butter4 cups cubed French bread (1/2-inch cubes)1/4 teaspoon seasoned saltSAUCE:1 small onion, finely chopped3 tablespoons butter1 garlic clove, minced3 tablespoons all-purpose flour3 cups half-and-half cream1 package (8 ounces) process cheese (Velveeta), cubed1/2 teaspoon sugar1/2 teaspoon seasoned salt1/2 teaspoon ground mustard1/4 teaspoon hot pepper sauce1/8 teaspoon pepper1 cup shredded fontina cheese1 cup shredded cheddar cheese1/2 cup shredded Swiss cheese1/2 cup grated Parmesan cheese1/4 teaspoon paprika
Preparation
Cook pasta according to package directions. Drain and transfer to a greased 13x9-in. baking dish; add melted butter and toss to coat.
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.
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.
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.
Bake at 350° for 30-35 minutes or until bubbly and bread is lightly browned.
