Con Queso Spirals Recipes

EMERIL'S CON QUESO

Steps:

• Heat oil in a medium saucepan over medium high heat until hot, about 1 minute.
• Add onion and Emeril's and cook, stirring, until soft, about 5 minutes.
• Stir in the tomato, if using, and garlic and cook, stirring, for another 2 minutes.
• Reduce the heat to medium-low and add the cheeses and chiles.
• Cook, stirring constantly, until the cheese melts, about 2 minutes.
• Stir in the sour cream, white pepper and salt and serve immediately with tortilla chips.

TRIPLE-CHEESE SPIRALS

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm. Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

CHEDDAR SPIRALS

Steps:

• Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted.