Creamy Cavatappi & Cheese |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Dive fork first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this grown-up mac and cheese. Hot sauce lends a mild heat thatâs delectable with the smoky topping. âBarbara Colucci, Rockledge, Florida Ingredients:
6 cups uncooked cavatappi or spiral pasta |
3 garlic cloves, minced |
1/3 cup butter |
1/4 cup king arthur unbleached all-purpose flour |
1 tablespoon hot pepper sauce |
4 cups 2% milk |
6 cups (24 ounces) shredded sharp cheddar cheese |
1 cup cubed process cheese (velveeta) |
3 green onions, chopped |
toppings: |
1/2 cup panko (japanese) bread crumbs |
3 thick-sliced bacon strips, cooked and coarsley crumbled |
1 tablespoon butter, melted |
1 green onion, chopped |
coarsely ground pepper, optional |
Directions:
1. Cook cavatappi according to package directions.
2. Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.
4. Transfer to a greased 13-in. x 9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.
5. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Sprinkle with green onion and, if desired, pepper. Yield: 10 servings.
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