1 lb. Italian fusilli or trottole pasta, cooked al dente, drained and kept warm 1 lb. crabmeat 2 cups bite-sized pieces of fresh asparagus (about 9 oz.), 1/2 cup butter 1/2 cup flour 1 teaspoon salt or garlic salt or onion salt 1/2 teaspoon cracked black pepper 1 quart non-fat or 1% milk, warmed 1 cup shredded Gruyere or Swiss cheese 1 cup shredded Parmesan cheese 2 cups shredded sharp white cheddar cheese 1/2 to 3/4 cup panko breadcrumbs 1/2 teaspoon each smoked paprika and dried thyme
1. Preheat oven to 400 degrees F. 2. In a large pot over medium-low heat, melt butter. Whisk in flour and cook 2 minutes, stirring constantly. 3. Stir in the salt, pepper and warm milk. Cook and whisk until sauce has thickened and is smooth. 4. Turn heat to lowest setting; stir in cheeses. Turn off heat; continue stirring until sauce is smooth. 5. Gently blend in the pasta, crabmeat and asparagus. Turn mixture into a spray coated 9×13-inch pan or 8 (1-1/2 cup) baking dishes. 6. Blend together breadcrumbs, smoked paprika and thyme; sprinkle evenly over pasta. 7. Bake 20 minutes or until sauce is bubbly and topping is browned.