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1
Preheat the oven to 450.
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2
In a small saucepan, bring the milk and heavy cream to a simmer.
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3
Keep warm over very low heat.
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4
In a medium saucepan, melt the butter.
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5
Whisk in the flour and cook over moderate heat until bubbling, 1 to 2 minutes.
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6
Add the garlic, thyme, cayenne, nutmeg and white pepper and whisk until the roux is lightly browned, 3 to 5 minutes.
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7
Gradually whisk in the milk and cream until the sauce is smooth and bring to a boil.
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8
Simmer over moderate heat, whisking, until no floury taste remains, 5 to 7 minutes.
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9
Remove from the heat and whisk in the mild cheddar and 1/2 cup of the sharp cheddar.
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10
Season the cheese sauce with salt and black pepper.
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11
In a large skillet, heat 1 tablespoon of the oil.
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12
Add the panko and toast over moderately high heat, stirring, until lightly browned, 3 minutes.
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13
Transfer to a plate.
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14
Wipe out the skillet.
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15
Heat the remaining 2 tablespoons of oil in the skillet.
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16
Add the andouille, bell pepper and onion and cook over moderate heat until the vegetables are lightly browned, 5 minutes.
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17
Stir in the 1/4 cup of sliced scallions and the chopped cilantro and parsley.
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18
In a large pot of salted boiling water, cook the pasta until al dente.
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19
Drain well, then return the pasta to the pot.
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20
Stir in the cheese sauce and the andouille mixture.
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21
Season with hot sauce and salt and black pepper.
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22
Spoon the pasta into four 12-ounce gratin dishes set on a baking sheet.
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23
Top with the remaining 1 cup of sharp cheddar and the toasted panko.
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24
Bake until piping hot, 15 to 20 minutes.
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25
Let stand for 5 minutes.
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26
Garnish with scallions, cilantro and red chiles and serve with hot sauce.
