Categories: Pasta

Ingredients

• 1 lb. cavatappi, cooked
• 2 tbsp butter
• 2 tbsp flour
• 2 cups half-and-half
• 2 oz Gruyere, shredded
• 8 oz. White cheddar, shredded
• 2 tbsp Parmesan, shredded
• 4 oz. Fontina, shredded
• 1 tsp smoked paprika
• 4 pieces bacon, crispy, crumbled
• 1/2 cup panko

Directions

1. Make a roux by cooking the melted butter and flour over medium heat.

2. When the roux is cooked, add in the half-and-half 1/2 cup at a time, adding more as the sauce thickens.

3. Slowly add the rest of the ingredients (except the pasta) one at a time, really allowing each ingredient to incorporate itself into the sauce. Continue stirring the mixture until everything is heated.

4. Place the pasta in a greased 13×9-inch baking pan and pour the sauce over it. Sprinkle the bacon and pankp over the top of the pasta.

5. Bake the pasta in a oven preheated to 350 for 20-25 minutes or until panko starts to become golden brown.

6. Let the pasta cool and serve.

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