Ingredients

• 1 box Cavatappi noodles

• 4 cups shredded swiss/gruyere blend

• 2 cups shredded sharp cheddar

• 1 cup blue cheese crumbles

• 2 jars sun-dried tomatoes, mostly drained

• 8 tablespoons unsalted butter (6 for the flour mixture and 2 for topping the panko)

• 1/2 cup flour

• 4 cups milk (I use fat free)

• 3 teaspoons fresh minced thyme

• 1/2 cup panko bread crumbs

Directions

Preheat oven to 375 degrees.

Boil noodles. Heat milk, but don’t boil. Melt butter in large sauce pan and add flour. Whisk for about two minutes. Slowly add hot milk and whisk for another minute. Stir until thickened, a few minutes. Turn off the heat and add the shredded cheeses. Stir until cheese has melted.

Pour noodles into a 9×13 baking dish and add sun-dried tomatoes and 2 teaspoons thyme, mixing in with the noodles. Add cheese sauce to noodles. Top with panko and cut up pieces of butter. Add third teaspoon of thyme.

Bake for 35-40 minutes, until bubbly and hot. Enjoy!

Until next time, Kris