Jalapeño Business Bacon Mac & Cheese

• While bacon cooks, wash and dry all produce. • Halve jalapeño, removing ribs and seeds for less heat; thinly slice one half and finely dice remaining. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic.

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain. • While pasta cooks, place 1 TBSP butter (2 TBSP for 4) in a small microwave safe bowl; microwave until melted, 30 seconds. Stir in panko and 1 tsp Southwest Spice (2 tsp for 4). (You’ll use the remaining Southwest Spice later.) Season with salt and pepper.

• Heat pan with reserved bacon fat over medium-high heat. Add sliced jalapeño; season with salt. Cook, stirring occasionally, until just tender, 2-3 minutes. Transfer to a second small bowl and set aside. • Add scallion whites, diced jalapeño, and garlic to same pan. Cook until slightly softened, 2-3 minutes. Season with salt and pepper.

• Add 1 TBSP flour (2 TBSP for 4 servings) to pan with aromatics; whisk until thoroughly coated. • Cut top off carton of cream sauce base to open fully; pour contents into pan. Using a spoon or spatula, scrape any remaining sauce from carton into pan. • Whisk in cream cheese, ½ cup reserved pasta cooking water (1 cup for 4), and remaining Southwest Spice; reduce heat to low. Simmer, whisking, until sauce is smooth and slightly thickened, 2-3 minutes. • Whisk in Mexican cheese and Monterey Jack until melted and creamy.

• Heat broiler to high. • Roughly chop bacon. Stir bacon and drained cavatappi 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.