Mac ‘N’ Cheese Bar

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium- high heat. Add panko, Everything Bagel Seasoning, salt, and pepper; cook, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return pasta to pot.

• While pasta cooks, in pan used for panko, whisk together cream sauce base and 1 cup water (2 cups for 4 servings) over medium heat. Bring to a simmer. • Add cream cheese, stock concentrate, and garlic powder. Cook, whisking, until cream cheese is fully incorporated and sauce is smooth, 2-3 minutes. • Remove from heat. Whisk in three-quarters of the cheddar and 1 TBSP butter (2 TBSP for 4) until melted and smooth. Taste and season with salt and pepper if desired.

• Transfer cheese sauce to pot with drained cavatappi; stir to combine. • Coat an 8-by-8-inch baking dish (9-by-13- inch baking dish for 4 servings) with nonstick cooking spray. Transfer mac ’n’ cheese to prepared baking dish. • Top with remaining cheddar and bake on middle rack until browned, 12-15 minutes. Let rest 5 minutes before serving.

• While mac ’n’ cheese bakes, halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice crosswise into half-moons. Dice tomato into 1⁄2-inch pieces.

• In a second small microwave-safe bowl, combine jalapeño, 1 tsp vinegar, 1⁄4 tsp sugar, and a pinch of salt (for 4 servings, use 2 tsp vinegar, 1⁄2 tsp sugar, and a big pinch of salt). (Save remaining vinegar for another use.) • Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.