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1
Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
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2
Add the pasta and cook until just slightly softened, about 6 minutes.
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3
Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
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4
Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat.
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5
Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes.
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6
Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes.
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7
Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute.
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8
Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce.
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9
Season with salt.
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10
Brush a 9-by-13-inch baking dish with melted butter.
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11
Spread the pasta mixture in the dish.
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12
Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan.
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13
Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top.
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14
Cover with aluminum foil and bake until heated through, about 25 minutes.
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15
Remove the foil; continue baking until browned and bubbly, about 20 more minutes.
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16
Let rest 10 minutes before serving.
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17
Photograph by Con Poulos
