Ingredients
16 oz La Fe Elbow Pasta
5 tbsp unsalted butter, divided
1 cup panko breadcrumbs
1 cup whole milk
1/2 tsp cayenne pepper
8 oz freshly shredded extra cheddar cheese
8 oz freshly shredded Monterey jack cheese
8 oz freshly shredded Colby jack cheese
Salt and pepper, to taste

Directions
-
STEP ONE
Preheat oven to 400˚ F. Spray a deep and large 9×13-inch casserole dish with cooking spray and set aside. -
STEP TWO
In a large pot, bring water to boil for your pasta. Season water salt then cook pasta halfway through and drain. Do not cook it all the way through as it will finish cooking in the oven.
-
STEP THREE
While pasta is cooking, in a large skillet, melt two tablespoons of butter and then add in the panko breadcrumbs, stirring frequently to get a nice, toasty brown color. Pour in a bowl and set aside for later.
-
STEP FOUR
In the same skillet melt the remaining butter then pour in the milk and add the cayenne.
-
STEP FIVE
Dump in all your cheese and melt it to a nice, smooth consistency. It’ll be a fairly runny mixture but don’t fret – it all thickens up in the oven!
-
STEP SIX
After the cheese is all melted and everything is mixed evenly, fold in the pasta and remove from heat. Season with salt and pepper, to taste.
-
STEP SEVEN
Pour the pasta into the prepared casserole dish and sprinkle the panko breadcrumbs on top.
-
STEP EIGHT
Bake covered for 25 minutes.
-
STEP NINE
For the last 5-10 minutes, remove the lid and let the panko breadcrumbs brown some more.
-
STEP TEN
Remove from oven and let it sit for 10 minutes before serving. Enjoy!