Cavatappi with Tomatoes

Ingredients

• 2 slices bacon finely chopped
• 0.5 teaspoon pepper black freshly ground
• 3 ounces cheese blue crumbled
• 1 tablespoon butter melted
• 1 pound pasta 
• 4 cups skim milk fat-free divided
• 6 tablespoons flour all-purpose
• 6 ounces fontina shredded finely
• 0.3 cup chives fresh chopped
• 1 teaspoon thyme sprigs fresh chopped
• 2 cloves garlic fresh minced
• 2 pints grape tomatoes halved
• 1 cup onion finely chopped
• 1.5 cups panko bread crumbs (Japanese breadcrumbs)
• 2.3 teaspoons salt divided

Equipment

• frying pan
• sauce pan
• oven
• ramekin
• broiler

Directions

1. Preheat oven to 25
2. Combine first 3 ingredients on a lightly sprayed jelly-roll pan.
3. Bake at 250 for 3 hours. Preheat broiler.
4. Bring 6 quarts water to a boil.
5. Add 2 teaspoons salt and pasta; cook 8 minutes or until al dente.
6. Drain.
7. Cook bacon in a saucepan; remove. Cook onion in drippings 4 minutes.
8. Add flour and garlic; cook 1 minute. Stir in 1 cup milk. Gradually add 3 cups milk; bring to a boil. Cook 1 minute, stirring constantly.
9. Remove from heat; let stand 4 minutes. Stir in cheeses.
10. Add 1/4 teaspoon salt, bacon, tomatoes, and chives.
11. Add pasta. Divide among 8 (10-ounce) lightly sprayed ramekins.
12. Combine panko and butter; sprinkle over pasta. Broil 5 minutes.