Creamy Cavatappi & Cheese

• 6 cups uncooked cavatappi or spiral pasta
• 3 garlic cloves, minced
• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1 tablespoon hot pepper sauce
• 4 cups 2% milk
• 6 cups shredded sharp cheddar cheese
• 1 cup cubed Velveeta
• 3 green onions, chopped
• 1/2 cup panko (Japanese) bread crumbs
• 3 thick-sliced bacon strips, cooked and coarsley crumbled
• 1 tablespoon butter, melted
• 1 green onion, chopped
• Coarsely ground pepper, optional

1. Cook cavatappi according to package directions.
2. Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.
3. Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture.
4. Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top.
5. Bake, uncovered, at 350u0b0 until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

cavatappi, garlic, butter, allpurpose, hot pepper, milk, cheddar cheese, green onions, bread crumbs, bacon, butter, green onion, ground pepper

Taken from www.tasteofhome.com/recipes/creamy-cavatappi-cheese/ (may not work)