Categories: Pasta

Ingredients

• 1/4 cup plus 1 1/2 tsp kosher salt, divided
• 1 qt. milk
• 6 tbsp butter, cut into pieces
• 6 tbsp all-purpose flour
• 1 lb. pasta (such as penne, cavatappi or rotini)
• 8 oz. package shredded extra-sharp Cheddar
• 8 oz. package shredded Monterey Jack
• 1 tsp hot sauce
• 1/2 tsp black pepper
• 1 1/2 cups panko
• 2 tsp olive oil

Directions

1. Preheat broiler with oven rack 8-9 inches from heat.

2. Bring 1/4 cup kosher salt and 4 qt. water to a boil in a large covered Dutch oven over high.

3. Meanwhile, microwave milk in a microwave-safe 1 qt. glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet over medium. Reduce heat to medium-low; add 6 tbsp all-purpose flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.

4. Add pasta to boiling water, and cook 8 minutes.

5. Meanwhile, continue to cook sauce, whisking often, 6 minutes. Remove from heat; whisk in cheeses, hot sauce, 1 1/2 tsp salt and 1/2 tsp pepper. Cover.

6. Stir together panko and olive oil.

7. Drain pasta, and fold into cheese sauce. Sprinkle with panko mixture.

8. Broil 1-2 minutes or until breadcrumbs are golden brown. Serve immediately.

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