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 1 1⁄2 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.