With just one bite you’ll fall in love with this easy upgrade to classic mac and cheese.
Photo by Karen Hermann
SERVES 8–12
1 pound thick-cut bacon, cooked and crumbled
2 tablespoons olive oil
1 red bell pepper, chopped
6 scallions, chopped
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups milk
Kosher salt
White ground pepper
¼ teaspoon cayenne pepper
½ teaspoon oregano
2 cups grated provolone cheese
1 cup grated sharp cheddar
1 cup grated Parmesan cheese
1 16-ounce box cavatappi, cooked according to package instructions
Sliced scallions, for garnish
Preheat oven to 350 F. In a medium skillet, heat oil and saute pepper and scallions until soft, about 3 minutes. Set aside. In a large skillet, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and continue stirring until mixture starts to get thick. Whisk in salt, white pepper, cayenne pepper and oregano. Continue whisking 3–4 minutes until thickened. Remove from heat and stir in cheeses until melted. Lightly fold in bacon, sauteed vegetables and pasta. Bake in same skillet for 25 minutes until bubbly. Remove from oven and let cool slightly. Garnish with sliced scallions.
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