1 package (16 ounces) uncooked cavatappi pasta

1 pound thick-cut bacon 

4 medium jalapeno peppers, finely chopped

2 tablespoons butter, cubed

1/4 cup all-purpose flour

3 cups milk

1 teaspoon salt

1 package (8 ounces Plain Cream Cheese, cut into small cubes

8 ounces Burnett Dairy Gold’n Jack cheese, shredded (2 cups)

4 ounces Burnett Dairy Colby cheese, shredded (1 cup)

Cayenne pepper to taste

Cook pasta according to package directions; drain. Keep warm.

Meanwhile, fry bacon, in batches, in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain, reserving 2 tablespoons drippings. When cool enough to handle, crumble bacon. Set aside 2 tablespoons bacon.

Sauté jalapeno peppers in butter and reserved bacon drippings in a Dutch oven over medium-high heat until crisp-tender. Reduce heat to medium-low. Stir in flour until combined. Gradually stir in milk and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened.

Reduce heat to low. Gradually stir in the cream cheese, Gold’n Jack and Colby cheese until melted. Remove from the heat. Stir in the pasta, bacon and cayenne pepper to taste. Garnish

Recipe & Photo Courtesy of Dairy Farmers of Wisconsin