Southern Living Four-Cheese Macaroni with Bacon-Pecan Breadcrumbs

Instructions

1. Heat the oven to 350F. Lightly grease a 13-by-9-inch baking dish. Cook the cavatappi in well-salted water according to the package directions until just al dente, then drain it well.
2. While the pasta cooks, melt the 1/2 cup butter in a Dutch oven over low heat. Whisk in the flour and ground red pepper until smooth, then cook for about 1 minute, whisking constantly, so the flour loses its raw edge without browning.
3. Gradually whisk in the milk. Raise the heat to medium and cook, whisking often, for 6 to 8 minutes, until the sauce is smooth, thickened, and able to coat the back of a spoon.
4. Toss the Cheddar, Monterey Jack, fontina, and Asiago together in a bowl. Reserve 1 1/2 cups of the cheese mixture for the top, then stir the remaining cheese into the hot sauce by handfuls until melted and creamy.
5. Fold the drained cavatappi into the cheese sauce until every curve is coated. Spoon the macaroni into the prepared baking dish and scatter the reserved cheese evenly over the top.
6. Stir the fresh breadcrumbs, chopped bacon, pecans, and 2 tablespoons melted butter together in a small bowl. Sprinkle the crumb mixture over the macaroni so the bacon and pecans are distributed across the whole dish.
7. Bake for 30 to 35 minutes, until the macaroni is bubbling at the edges and the breadcrumb topping is crisp and golden. Let stand for 5 to 10 minutes before serving so the cheese sauce settles into creamy spoonfuls.