Ingredients
1 cup uncooked cavatappi pasta1 tablespoon butter1-1/2 teaspoons all-purpose flour1/4 teaspoon pepper1/2 cup 2% milk3/4 cup shredded sharp cheddar cheese1 package (18 ounces) Hawaiian sweet rolls1 carton (16 ounces) refrigerated fully cooked barbecue shredded pork, warmed2 tablespoons melted butter1 tablespoon honey1/2 teaspoon ground mustard1 jalapeno pepper, sliced, optional
Preparation
Preheat oven to 375°. Cook pasta according to package directions.
Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Stir in cheese until melted. Drain pasta; stir into cheese sauce. Set aside.
Place roll bottoms in a greased 13x9-in. baking dish. Layer with pork, pasta mixture and roll tops. Combine melted butter, honey and mustard. Brush over roll tops.
Bake until tops are golden brown and filling is hot, 10-12 minutes. If desired, top with jalapeno pepper slices.
