Cavatappi with Tomatoes

Ingredients

• 1 ½ cups (6 ounces) finely shredded fontina cheese
• 1 ½ cups panko (Japanese breadcrumbs)
• 6 tablespoons all-purpose flour
• 2 teaspoons minced fresh garlic (about 2 cloves)
• 2 ¼ teaspoons salt, divided
• ¾ cup (3 ounces) crumbled blue cheese
• ½ teaspoon freshly ground black pepper
• + 9 more ingredients
• • 1 pound cavatappi pasta
  • 2 pints grape tomatoes, halved
  • 4 cups fat-free milk, divided
  • 2 slices applewood-smoked bacon, finely chopped
  • 1 cup finely chopped onion
  • 1 tablespoon butter, melted
  • ¼ cup chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • Cooking spray

1. Preheat oven to 250°.2. Combine first 3 ingredients on a lightly sprayed jelly-roll pan. Bake at 250° for 3 hours. Preheat broiler.3. Bring 6 quarts water to a boil. Add 2 teaspoons salt and pasta; cook 8 minutes or until al dente. Drain.4. Cook bacon in a saucepan; remove. Cook onion in dripp...

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