Saucy Mac & Cheese
I love the curly noodles in this creamy recipe. Cavatappi is a corkscrew pasta, also sold under the name cellentani, but any type of spiral pasta will work. This dish is fun to make and looks so pretty topped with extra cheese and crunchy, golden crumbs. I like to add ground pepper to my serving. —Sara Martin, Brookfield, WI Takes: 25 min. • Makes: 4 servings 2 cups cavatappi or spiral pasta 3 Tbsp. butter, divided 1/₃ cup panko (Japanese) bread crumbs
2 Tbsp. all-purpose flour
11/2 cups 2% milk 3/4 lb. process cheese
(Velveeta), cubed 1/4 cup shredded cheddar cheese
1. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, melt 1 Tbsp. butter over medium-high heat. Add bread crumbs; cook and stir until golden brown. Remove crumbs to a small bowl and set aside.
2. In the same skillet, melt remaining butter. Stir in the flour until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened, about 2 minutes. Reduce heat. Stir in the process cheese until melted.
3. Drain pasta; add to the cheese mixture. Cook and stir until heated through, 3-4 minutes. Sprinkle with cheddar cheese and bread crumbs. 11/4 cups: 661 cal., 36g fat (21g sat. fat), 121mg chol., 1267mg sod., 58g carb. (11g sugars, 2g fiber), 27g pro.
Test Kitchen tip: Turn up the fun on pasta night by serving this family favorite as the main attraction in a mac-and-cheese bar. Make it hearty with meaty toppings like crumbled bacon, shredded rotisserie chicken or taco meat, and pile on the freshness with chopped tomatoes, bell peppers, green onions and more.