INGREDIENTS
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2 cups uncooked cavatappi pasta or 2 cups elbow macaroni
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1/3 cup whole milk
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4 ounces Velveeta cheese
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1/2 cup shredded cheddar cheese
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1/2 cup shredded monterey jack cheese
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1/8 teaspoon ground cayenne pepper
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1/8 teaspoon ground black pepper
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1/4 cup diced roasted red pepper
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Parmesan breadcrumbs
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2 teaspoons seasoned breadcrumbs (Italian style)
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2 teaspoons grated parmesan cheese
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1/4 teaspoon finely minced parsley