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Main dishes

Cheddar Pepper Jack-Pasta Bake

Cheddar Pepper Jack-Pasta Bake recipe
photo by:kraft
mmmmmmmmmm so good
posted by
chyanne04
on 10/23/2014
time
prep:
25 min
total:
45 min
servings
total:
6 servings, 1 cup each

What You Need

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

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.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and cold glass of fat-free milk to round out the meal.
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