Cheddar Pepper Jack-Pasta Bake

Ingredients

• 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

Instructions

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.