Nermo

1 pound elbow pasta
8 tablespoons unsalted butter plus more for dish
3 cups panko flakes
2 pounds extra sharp cheddar, grated
8 ounces Monterrey Jack, grated
5 tablespoons all-purpose flour
1 teaspoon red pepper flakes
1 teaspoon black pepper
3 cups whole milk
1 cups heavy cream
1 tablespoon Dijon mustard

Note: the only salt I used was in seasoning the water for cooking pasta, so don’t forget to salt the water before you add the noodles.

1. Preheat oven to 400 degrees, butter a large baking dish and grate the cheese while pasta is cooking. (For the love of God, buy a food processor. The 11-cup Cuisinart is the perfect size for grating two and a half pounds of cheese)
2. In a large saucepan over medium heat, melt 3 tablespoons of butter and integrate panko and two cups of cheese. Remove from pan and set aside.
3. Return pan to heat and melt remaining butter.
4. Add flour, red pepper flakes and pepper and stir constantly over medium heat for three minutes.
5. Whisk in milk, bring sauce to a boil, whisking constantly and simmer for 3-5 minutes to thicken.
6. Add cream, cheese and mustard and turn off the burner. Stir until sauce is a uniform consistency.
7. Incorporate cooked pasta and pour into the buttered baking dish.
8. Spread panko mixture across the top and bake 20 minutes or until golden brown on top and bubbly throughout.

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