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
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Preheat broiler with oven rack 8-9 inches from heat.
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Bring 1/4 cup kosher salt and 4 qt. water to a boil in a large covered Dutch oven over high.
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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.
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Add pasta to boiling water, and cook 8 minutes.
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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.
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Stir together panko and olive oil.
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Drain pasta, and fold into cheese sauce. Sprinkle with panko mixture.
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Broil 1-2 minutes or until breadcrumbs are golden brown. Serve immediately.