 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
12 ounces cavatappi pasta |
1/2 cup butter |
1/2 cup all-purpose flour |
1/2 teaspoon ground red pepper |
3 cups milk |
2 cups (8 oz.) freshly shredded white cheddar cheese |
1 cup (4 oz.) freshly shredded monterey jack cheese |
1 cup (4 oz.) freshly shredded fontina cheese |
1 cup (4 oz.) freshly shredded asiago cheese |
1 1/2 cups soft, fresh breadcrumbs |
1/2 cup chopped cooked bacon |
1/2 cup chopped pecans |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.
3. Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture.
4. Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture.
5. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.
|
|