• Before starting, preheat the oven to 425°F.
  Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce. 
• To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
• Meanwhile, cut broccoli into bite-sized pieces.
• Cut bacon into 1/4-inch strips. 

• To an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast in the middle of the oven for 10-12 min, until tender-crisp. 

• Heat a large non-stick pan over medium. When the pan is hot, add bacon. Cook for 5-8 min, stirring occasionally, until crispy.**
• Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined cutting board. Set aside. 

• Reheat the same pan over medium.
• When the pan is hot, add 2 tbsp (1/4 cup) butter, then swirl to melt.
• Sprinkle in Cream Sauce Spice Blend and Zesty Garlic Blend. Cook for 1 min, stirring often, until combined.
• Add milk and reserved pasta water. Cook for 1-2 min, stirring often, until sauce thickens slightly.

• Slowly add white cheddar and cheddar, stirring constantly for 1 min, until combined. Season with pepper, then stir to combine.
• Remove the pan from heat.

• Add cavatappi to the pan with cheese sauce, then stir to combine.
• Transfer broccoli, bacon, crispy shallots, ketchup and sriracha to small serving dishes. 
• Divide mac and cheese between bowls and serve toppings family-style in the centre of the table so everyone can customize to their liking.

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.