Cavatappi with Tomatoes

Ingredients

• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 2 pints grape tomatoes, halved
• Cooking spray
• 2 1/4 teaspoons salt, divided
• 1 pound cavatappi pasta
• 2 slices applewood-smoked bacon, finely chopped
• 1 cup finely chopped onion
• 6 tablespoons all-purpose flour
• 2 teaspoons minced fresh garlic (about 2 cloves)
• 4 cups fat-free milk, divided
• 1 1/2 cups (6 ounces) finely shredded fontina cheese
• 3/4 cup (3 ounces) crumbled blue cheese
• 1/4 cup chopped fresh chives
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1 tablespoon butter, melted

Preparation

1. 1. Preheat oven to 250°.
2. 2. Combine first 3 ingredients on a lightly sprayed jelly-roll pan. Bake at 250° for 3 hours. Preheat broiler.
3. 3. Bring 6 quarts water to a boil. Add 2 teaspoons salt and pasta; cook 8 minutes or until al dente. Drain.
4. 4. Cook bacon in a saucepan; remove. Cook onion in drippings 4 minutes. Add flour and garlic; cook 1 minute. Stir in 1 cup milk. Gradually add 3 cups milk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; let stand 4 minutes. Stir in cheeses. Add 1/4 teaspoon salt, bacon, tomatoes, and chives. Add pasta. Divide among 8 (10-ounce) lightly sprayed ramekins. Combine panko and butter; sprinkle over pasta. Broil 5 minutes.