Creamy Cavatappi & Cheese
6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup 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
1/2 cup panko (Japanese) bread crumbs
3 thick-sliced bacon strips, cooked and coarsely crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional
Cook cavatappi according to package directions.
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.
Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.
Transfer to a greased 13×9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.
Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Sprinkle with green onion and, if desired, pepper. Yield: 10 servings.
Recipe found here: Creamy Cavatappi & Cheese