Preheat oven to 400 degrees F. Lightly grease a 3-qt. baking dish and place on a baking sheet. Cook cavatappi according to package directions, draining about 3 minutes before al dente.

Meanwhile, squeeze spinach until very dry. In a food processor, pulse crackers until finely crushed, then transfer to a medium bowl. Stir in Parmesan and butter. Set aside.

In a 6- to 7-qt. pot, whisk cornstarch and 1/2 cup milk until smooth. Gradually whisk in garlic powder and remaining 4 cups milk. Heat to a boil over medium-high, whisking constantly. Reduce heat to medium-low.

To pot, add American and Cheddar cheeses one handful at a time, stirring until smooth after each addition. Season with salt and pepper to taste. Stir in spinach and par-cooked pasta until well combined.

Transfer mixture to prepared baking dish and top with reserved cracker crumbs. Bake until top is golden brown, 15 to 20 minutes.

Source: Hannaford fresh Magazine, December 2024