Buffalo Bacon Mac & Cheese

While bacon cooks, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water (3 cups for 8 servings), then drain.

While pasta cooks, place 2 TBSP butter (4 TBSP for 8) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko and half the Frank's RedHot® Original Seasoning Blend. Season with pepper.

Place 2 TBSP butter (4 TBSP for 8 servings) in a second small microwave-safe bowl; microwave until melted, 30 seconds. Stir in half the remaining Frank's RedHot® Original Seasoning Blend.

Heat pan used for bacon over medium heat. Add 2 TBSP of butter and a drizzle of oil. Slowly add flour, whisking until color has slightly darkened and flour is bubbling.

Add scallion whites, garlic powder, and remaining Frank's RedHot® Original Seasoning Blend. Cook 1-2 minutes, stirring frequently, until fragrant.

Whisk in cream sauce base, cream cheese, Buffalo sauce, and 1 cup reserved pasta cooking water (2 cups for 8 servings); reduce heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes. 

Whisk in Mexican cheese blend until melted and creamy. 

Roughly chop bacon. Stir drained cavatappi and half the bacon into pan with cheese sauce. (TIP: If your pan is not large enough, carefully transfer everything into pot used to cook pasta.) If needed, stir in more reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.