Recipe excerpt from:
Melissa’s World Variety Produce
by Chef Tom Fraker

Prep Time: 25 minutes
Cook Time: 50 minutes
Serves: 2

• 1 (16-ounces) box Cavatappi or Macaroni pasta
• 3 tablespoons olive oil, divided
• 8 tablespoons unsalted butter (½ cup)
• ½ cup all-purpose flour
• 2 cups milk
• 1 cup crema or Crème Fraîche
• ½ teaspoon freshly grated nutmeg
• 2 cups pre-shredded Cheddar-Jack Cheese (about 8 ounces)
• 2 cups pre-shredded gouda cheese (about 8 ounces)
• 1½ teaspoons smoked paprika, divided
• Salt
• Freshly ground white pepper
• 4 fresh Hatch Peppers, charred, peeled, stems and seeds removed, finely diced
• ¾ cup panko (Japanese breadcrumbs)

1. Prepare pasta according to package directions; drain. Drizzle with about 1 tablespoon oil to keep pasta from sticking.
2. Preheat oven to 350°F.
3. Coat insides of 6 (6×2-inch) foil loaf pans with cooking spray.
4. Melt butter in a large saucepan over medium heat; whisk in flour until a smooth paste is formed, about 3 minutes. Whisk in milk, crema, and nutmeg until smooth; whisk in cheeses until completely melted. Whisk in 1 teaspoon paprika; whisk in salt and white pepper to taste. Remove from heat.
5. Add pasta and Hatch Pepper to cheese mixture; toss together. Pour evenly into prepared pans.
6. In a bowl, combine remaining 2 tablespoons oil, remaining ½ teaspoon paprika, and breadcrumbs; stir in salt to taste.
7. Sprinkle evenly over pasta mixture.
8. Bake at 350°F until bubbly and lightly browned, about 25 minutes. Let rest 5 minutes. Serve.