1 lb. Cellentani Pasta (or any pasta you like)
1 stick, plus 2 tbsp. unsalted butter
1/2 cup flour
4 cups whole milk *
1/4 tsp. dried mustard
1/4 tsp. cayenne pepper
2 cups sharp white cheddar, shredded *
1 cup Asiago Cheese, shredded *
1 cup Fontina Cheese, shredded *
1 cup Gruyere Cheese, shredded *
1 cup Panko breadcrumbs

Cook and drain pasta, rinse in cold water and set aside to cool completely.

Shred all cheese and combine in a bowl. Set aside one cup of the mixture.

In a large saucepan melt 1 stick of butter on low heat. Add flour gradually and consistently whisk until it begins to just bubble and is a light, nutty color (3-5 minutes). Add room temperature milk while still whisking and turn heat to medium high. Continue to whisk until it starts bubbling then reduce heat to a simmer until it thickens (up to 10 minutes). Whisk in dried mustard and cayenne pepper. Handful by handful add cheese mixture while whisking until well combined. Remove from heat and let cool completely.

Preheat oven to 400°F. Combine cooled pasta and cheese sauce together. Transfer to a buttered baking dish. Melt 2 tablespoons of butter and mix into Panko bread crumbs. Sprinkle remaining 1 cup of cheese mixture on top of pasta. Sprinkle Panko breadcrumbs on top.

Bake at 400°F for 20 minutes or until the top is golden brown.

Submitted by: Breanne Primeau-Hornbeck