1 pound dried cavatappi noodles (or the noodle of your choice)
1 Tablespoon Danish Creamery Butter
½ cup Panko bread crumbs
½ cup Danish Creamery Butter
½ cup all-purpose flour
2 cups whole milk
2 cups heavy cream
4 cups shredded sharp cheddar cheese
2 cups shredded Gruyère cheese
¾ cup freshly grated Parmesan cheese
2 Tablespoons ground black pepper
Preheat oven to 350º F and grease a 9×13″ baking dish before setting it aside.
Bring a large pot of salted water to a boil. Then, add your dried pasta and cook for 2 minutes less than directed.
Melt 1 Tablespoon of butter in a small skillet over medium-low heat. As soon as the butter has melted, stir in the Panko bread crumbs. Continue stirring until crumbs are evenly crisp and golden brown and set aside to cool.
Melt the ½ cup of butter in a rather large saucepan over medium heat. Add flour and whisk to combine. Cook for approximately 1-2 minutes, whisking often. Pour in the whole milk and whisk until smooth before adding the heavy cream. Continue heating until the mixture has thickened.
Add about two and a half cups of shredded cheeses at two separate timeframes and stir until melted.
In a large mixing bowl, combine your cooked pasta with the cheese sauce, stirring to combine. Then add half of the pasta mixture into your prepared baking dish. Top with 1 cup of shredded cheese, then add the rest of your pasta mixture.
Sprinkle the top with the last ½ cup of cheese, along with the Parmesan cheese, Panko bread crumbs, and ground black pepper. Bake for 15 minutes, until the top starts to bubble and turn a light, golden brown. Allow to sit for 5-10 minutes before serving.