Categories: Pasta

Ingredients

• 16 oz. cavatappi
• 8 slices bacon
• 3 tbsp. butter
• 2 garlic cloves, minced
• 3 tbsp. flour
• 2 1/2 cups milk
• 1/2 cup whipping cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded white cheddar (8 oz.)
• 1/2 cup prepared basil pesto
• 1/4 cup panko
• 1/4 cup grated Parmesan
• Fresh basil leaves

Directions

1. Grease a 2 1/2 to 3-qt. baking dish. Cook cavatappi as directed until al dente; drain. Preheat oven to 350.

2. Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on paper towels, then finely chop.

3. Melt butter with minced garlic in a saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, until golden, about 1 minute. Add milk, cream, salt and pepper; whisk until smooth. Bring to a boil, whisking often; reduce heat to medium. Add white cheddar; cook, stirring, until melted.

4. Stir pesto and half of bacon into cheese sauce; pour over cavatappi. Stir to combine, then transfer to prepared baking dish.

5. Mix together panko and Parmesan in a small bowl. Sprinkle evenly over cavatappi. Bake until bubbly and just starting to brown, about 10 minutes. Turn on broiler; broil until browned, 1 to 3 minutes. Top with remaining bacon and garnish with basil.

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