Ingredients
8 ounces small bow-tie, rotelli, or penne pasta (or other favorite shape) cooked al dente and drained
For sauce:
2 tbsp unsalted butter
2 tbsp flour
2 cups half & half or light cream
1-1/2 tsp sea salt
1/2 tsp black pepper
8 ounces shredded sharp cheddar
2 ounces shredded romano
2 ounces shredded asiago
For topping:
1 cup panko
4 tbsp melted unsalted butter
Preparation
Melt butter in large saucepan, add flour and simmer 2-3 minutes on medium heat. Add cream and whisk until dissolved. Continue cooking on low-medium until thick & bubbly. Add all the cheeses, and salt & pepper - cook until cheese is melted. Add to the pasta and place in buttered baking dish.
Mix together the panko & melted butter, sprinkle on top, and bake at 350 for 20-25 minutes or until golden brown.
For a variation, add cooked lobster meat, truffle oil, bacon or fresh veggies.
