• 2-1/2 cups cavatappi, uncooked
• 2 Tbsp. plus 1-1/2 tsp. butter or margarine, divided
• 2 Tbsp. seasoned dry bread crumbs
• 1 Tbsp. KRAFT Grated Parmesan Cheese
• 1 clove garlic, minced
• 2 Tbsp. flour
• 2 cups milk
• 1 pkg. (7 oz.) CRACKER BARREL Artisan Flavors Truffle Cheddar, shredded

• 2-1/2 cups cavatappi, uncooked
• 2 Tbsp. plus 1-1/2 tsp. butter or margarine, divided
• 2 Tbsp. seasoned dry bread crumbs
• 1 Tbsp. KRAFT Grated Parmesan Cheese
• 1 clove garlic, minced
• 2 Tbsp. flour
• 2 cups milk
• 1 pkg. (7 oz.) CRACKER BARREL Artisan Flavors Truffle Cheddar, shredded

• Cook pasta as directed on package, omitting salt.
• Meanwhile, melt 1-1/2 tsp. butter in small skillet on medium heat. Add bread crumbs and Parmesan; cook and stir 2 to 3 min. or until lightly toasted. Reserve.
• Melt remaining 2 Tbsp. butter in large deep skillet or dutch oven on low heat. Add garlic; cook 30 sec. Add flour; cook and stir 2 min. or until hot and bubbly. Gradually whisk in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly.
• Remove from heat. Add cheddar cheese; stir until melted.
• Drain pasta. Add to cheese sauce; mix well. Sprinkle bread crumbs over cheese.
• Special Extra: Garnish with chopped fresh thyme.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.