INGREDIENTS
1 lb
cavatappi pasta
2/3 cup
milk, plus a splash more
8 oz
Velveeta, cubed
1 1/4 cups
shredded cheddar cheese
1 cup
shredded Monterey Jack cheese
1/4 tsp
ground cayenne pepper
1/4 tsp
ground black pepper
1/4 cup
roasted bell pepper, diced
4 tsp
Italian seasoned bread crumbs
4 tsp
grated Parmesan cheese
1/4 tsp
finely minced parsley