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1
Preheat oven to 350 F.
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2
Cook the pasta according to the package directions, but make sure you add a pinch of salt to your water!
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3
For me a pinch is about 1/4 teaspoon.
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4
When done, drain pasta in a colander then put it into an 8x8 baking dish, set aside.
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5
In a large skillet over medium heat, melt 3 tablespoons of butter with the minced garlic and heat until garlic is slightly browned.
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6
Add the mustard, cayenne and pepper to taste.
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7
Whisk in the milk until combined, then whisk in the flour.
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8
Stir in 3 cups of cheese and heat until it forms a smooth, thick, cheese sauce.
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9
Stir the cheese mixture into the noodles in the baking dish.
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10
Stir 3/4 cup of the remaining shredded cheese into the pasta as well and set aside.
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11
In a small pot over medium heat, melt the remaining 3 tablespoons of butter.
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12
Remove pan from heat, add the panko and toss to coat the panko in the butter.
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13
Season the panko mixture with salt and pepper.
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14
Sprinkle the pasta with the remaining 1/4 cup of cheese as well as the panko mixture.
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15
Bake for 15-20 minutes or until the breadcrumbs are golden brown.
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16
Then remove the dish from the oven and let the pasta cool for about 30 minutes.
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17
Enjoy!
