Cherry White Cheddar & Bacon Mac and Cheese

Mac and Cheese lovers, rejoice! This Cherry White Cheddar & Bacon Mac and Cheese was crowned the winner of our Great Cherry Cook-off, a company-wide ambassador cooking competition. This dish made by Kaitlyn Shaub is creamy, smoky and has just the right touch of sweetness, whats not to love? One bite, and you'll understand why it took home the top prize!

Ingredients:

• 2 - 8 oz blocks of Harvest Cherry White Cheddar Cheese (shredded)
• 1 lb cavatappi (or noodle of choice)
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 2 cups whole milk
• 2 tablespoons Cherry Bacon Spread
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 5 slices of bacon (crumbled)

Panko Topping:

• 2 tablespoons unsalted butter
• 1/2 cup panko breadcrumbs
• 1/4 cup parmesan cheese

Instructions:

1.  Use a box grater to grate the cheese into thick shreds.
2. Meanwhile, bowl your pasta in a pot of well-salted water according to box directions
3. In a large skillet, melt 1/4 cup butter over medium heat. Once melted, sprinkle in flour. Continue stirring frequently, until flour and butter are golden. This will take about two minutes. 
4. Slowly whisk in the milk. Whisk consistently while pouring the milk to keep lumps from forming. 
5. Stir in 2/3 of the shredded Harvest Cherry White Cheddar along with the salt, pepper, and garlic. Cook over medium heat until the sauce has thickened. 
6. Add cooked pasta to the sauce along with the Cherry Bacon Spread and 3/4 of the crumbled bacon.
7. To make breadcrumbs mixture, combine 2 tablespoons of melted butter, breadcrumbs and parmesan cheese. 
8. Transfer mac and cheese into an oven safe dish, sprinkle remaining cheese, bacon, and breadcrumb mixture on top and cook at 350°F for 15-20 minutes or until golden brown and bubbly.