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1.
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Toss Panko bread crumbs, paprika (or dry rub) and melted butter in a bowl.
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Spread out over a rimmed baking sheet.
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Bake at 375 degrees, stirring until fragrant 6-8 minutes.
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Cool completely.
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Set aside.
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2.
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Bring 4-5 quarts of water to boil, add 1 tablespoon of salt and the pasta.
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Stir and cook pasta until just beginning to soften but still firm in the center.
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About 5-7 minutes depending on the quantity.
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Drain, rinse with cold water and set aside.
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3.
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Wipe the pot dry and heat the pot on medium heat.
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Add butter and melt, stir in the garlic, mustard, and cayenne (if using) for about 30 seconds until fragrant and butter begins to foam.
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Add flour and cook, stirring constantly, until the flour is light golden.
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4.
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Gradually whisk in broth and milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
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Reduce heat to medium and simmer, whisking occasionally, until slightly thickened to consistency of heavy cream, about 5 minutes (requires more if you are cooking a large amount).
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Remove from heat, whisk in cheese and stir until melted.
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Add pasta and adjust salt and pepper to taste.
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Mix together, then pour into a 13x9 inch greased baking dish.
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5.
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Bake at 375F with foil cover until the filling is hot throughout, 30-45 minutes.
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Sprinkle toasted Panko on top before serving.
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To Make Ahead: After placing it in the 13x9 dish and cooling the casserole, wrap the dish tightly with plastic wrap first then foil.
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Refrigerate up to 2 days or freeze up to 1 month.
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When ready to serve, thaw completely and bring the casserole to room temperature before baking.
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When ready to serve: Preheat oven to 375 degrees.
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Remove plastic wrap, but cover tightly with foil and bake 30-45 minutes until heated through.
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Sprinkle reserved toasted Panko bread crumbs (which you can also make ahead and freeze in a Ziploc bag) on casserole before serving.
