1 Large Jalaperio; Seeded, Thin Sliced and Caramelized
5 Strips Thick-Cut Bacon; Cooked and Crumbled
1 Jar Alfredo Sauce (15 oz.)
2 Cups Shredded White Cheddar Cheese
1 Tbsp. Unsalted Butter
½ Cup Panko Breadcrumbs
Heat oven to 375°F. Bring a large pot of water to a boil and cook the Cavatappi pasta according to package directions. Drain them and set aside.
In a mixing bowl, add Cavatappi, caramelized jalapeño, crumbled bacon, warmed alfredo sauce, shredded white cheddar cheese and mix to combine together. Reserve some of the caramelized jalapeño and crumbled bacon for garnishing.
Melt butter in a medium sauté pan over medium heat, add panko breadcrumbs and stir to coat with melted butter. Cook for 2 minutes until breadcrumbs are golden brown. Remove from heat.
Pour pasta mixture into a 9X9 baking dish, top with panko breadcrumbs. Bake at 375°F for 10-15 minutes until bubbly.
Remove from the oven allowing to cool slightly before serving and garnish with reserved caramelized jalapeño and crumbled bacon. Serve immediately.