Ingredients

• 1 pound short pasta
• 1-quart milk
• 1 stick butter
• 1/2 cup all-purpose flour
• 2 cloves garlic, minced
• 2 cups sharp cheddar, grated
• 3/4 cup drained mild Peppadew peppers, chopped
• Salt and black pepper
• 1 cup pork rinds, finely chopped
• 1 cup panko
• 3 tablespoons melted butter

Directions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
2. Heat the milk in a small saucepan, until just simmering.
3. Melt the butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
4. After two minutes, add the hot milk, garlic, and peppers and cook until thickened and smooth. Off the heat, add the cheese, and season with salt and pepper.
5. Stir in pasta until evenly coated then transfer to the mini bakers.
6. Fold together panko and pork rinds and add melted butter. Top each baker with breadcrumbs and broil into the oven until golden brown.