Elevate your mac and cheese game with cavatappi pasta and a blend of cheeses. You'll need panko bread crumbs, too, for a crispy finishing touch.
What You Need
Original recipe yields 6 servings
1-1/2 cups cavatappi, uncooked
1 cup KRAFT Shredded Sharp Cheddar Cheese
1 cup KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA
3 Tbsp. butter or margarine, divided
1 canned chipotle pepper in adobo sauce, chopped
1 clove garlic, minced
2 Tbsp. flour
2 cups milk
1/4 cup panko bread crumbs
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Let's Make It
Heat oven to 350°F.
Cook pasta as directed on package, omitting salt.
Meanwhile, combine cheeses; set aside. Melt 2 Tbsp. butter in large saucepan on low heat. Add peppers and garlic; cook 30 sec. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Add 1-1/2 cups cheese mixture; stir until melted.
Drain pasta. Add to cheese sauce; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheese mixture. Melt remaining butter in small skillet on medium heat. Add bread crumbs; cook and stir 1 to 2 min. or until lightly toasted. Sprinkle over cheese mixture.
Bake 20 min. or until heated through.
Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.