• Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce. • Halve green pepper lengthwise; remove stem and seeds. Dice tomato. Peel garlic clove and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.

• Place green pepper halves, cut sides down, on a baking sheet. Drizzle with olive oil; season with salt and pepper. Place garlic foil packet on same sheet. • Roast on top rack until green pepper is tender and lightly blistered and garlic is softened, 15-17 minutes. • Remove from oven. Once cool enough to handle, transfer everything to a cutting board. Dice green pepper. Mash garlic with a fork. • Heat broiler to high or heat oven to 500 degrees.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water, then drain. • Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until melted, 30 seconds. Stir in panko and half the Southwest Spice Blend (you’ll use the rest later). Season with salt and pepper. **While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef* and cook, breaking up meat into pieces, until cooked through, 4-6 minutes.**

• Heat empty pot used for pasta over medium heat. Add cream sauce base, cream cheese, and remaining Southwest Spice Blend; bring to a simmer, whisking, until smooth, 1-2 minutes. • Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese blend until melted and smooth.

• Stir drained cavatappi, mashed garlic, diced green pepper, and tomato into pot with cheese sauce. If needed, stir in reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Taste and season with salt and pepper if necessary. **Stir beef into pot along with drained cavatappi until combined.**

• Transfer mac & cheese to an 8-by-8- inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with seasoned panko; broil or bake until panko is browned and crispy, 2-3 minutes. TIP: Watch carefully to avoid burning. • Divide between plates or serve directly from baking dish. ***Ground Meat is fully cooked when internal temperature reaches 160°.***