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Preheat oven to 350°F. Coat a 3-quart casserole with cooking spray; set aside. Cook pasta according to package directions; drain. Return pasta to pan; set aside.
Meanwhile, in a large bowl, combine shredded Swiss cheese, Gruyère, flour and garlic. Toss to combine. Heat broth and wine in a large saucepan over medium heat just until bubbles form around edge of pan. Add cheese mixture, 1 cup at a time, whisking constantly after each addition until cheese melts. (Mixture may not be completely smooth at this point.) Do not boil. Remove from heat. Season to taste with pepper.
Pour cheese mixture over pasta; stir gently to combine. Fold in the cubed Swiss cheese. Spoon pasta mixture into prepared casserole.
Combine crushed crackers and parsley in a small bowl. Sprinkle the cracker mixture evenly over the top of the pasta mixture; dot with butter. If desired, sprinkle with paprika. Bake for 35 to 40 minutes or until bubbly and topping is golden.