Ingredients
For crumb topping:
4 Tablespoons (1/2 stick) unsalted butter
2 cups Panko Japanese bread crumbs
3 Tablespoons chopped fresh chives
For pasta and sauce:
1 head garlic
Olive oil
1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
1 stick (8 Tablespoons) unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2 teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Preparation
