2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 ounces velveeta
1/2 cup shredded cheddar
1/2 cup shredded monterey jack
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper
1/4 cup diced roasted red bell pepper
2 teaspoons seasoned breadcrumbs (italian style)
2 teaspoons grated parmesan
1/4 teaspoon finely minced parsley
Use a large saucepan to cook pasta following the directions on the package, then drain
Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth.
Add pasta and roasted pepper to the pan, and then toss to coat pasta.
Combine the breadcrumbs, parmesan and parsley in small bowl.
Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.