Spicy Sharp Cheddar Pasta Bake

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.

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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

1. Cook pasta as directed on package, omitting salt.

2. 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.

3. 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.

4. Bake 20 min. or until heated through.

Spicy Sharp Cheddar Pasta Bake

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Instructions

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