Cheddar Pepper Jack-Pasta Bake

• 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. Heat oven to 350F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, combine cheeses; set aside.
4. Melt 2 Tbsp.
5. butter in large saucepan on low heat.
6. Add peppers and garlic; cook 30 sec.
7. Add flour; cook and stir 2 min.
8. or until hot and bubbly.
9. Gradually stir in milk.
10. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min.
11. or until thickened, stirring constantly.
12. Remove from heat.
13. Add 1-1/2 cups cheese mixture; stir until melted.
14. Drain pasta.
15. Add to cheese sauce; mix well.
16. Spoon into 1-1/2-qt.
17. casserole sprayed with cooking spray; top with remaining cheese mixture.
18. Melt remaining butter in small skillet on medium heat.
19. Add bread crumbs; cook and stir 1 to 2 min.
20. or until lightly toasted.
21. Sprinkle over cheese mixture.
22. Bake 20 min.
23. or until heated through.

cavatappi, cheddar cheese, pepper, butter, pepper, clove garlic, flour, milk, bread crumbs

Taken from www.kraftrecipes.com/recipes/cheddar-pepper-jack-pasta-bake-167492.aspx (may not work)