2 tablespoons melted unsalted butter (for topping)

2/3 cup plain panko breadcrumbs

1/4 cup shredded Parmesan cheese

1/4 teaspoon kosher salt

1/8 teaspoon smoked paprika

Pinch cayenne pepper

10 ounces elbow macaroni pasta or cavatappi

1 tablespoon kosher salt (for pasta water)

1 tablespoon unsalted butter (for pasta)

4 ounces cream cheese

10 ounces cheddar cheese, shredded (about 3 cups)

2 1/2 cups whole milk

1/2 teaspoon white pepper

1/2 teaspoon kosher salt

1/2 teaspoon mustard powder

1/4 teaspoon turmeric powder

Minced parsley or chives, optional (for garnish)

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Preheat oven to 350°F. Butter an 8×8-inch baking dish and set aside.
In a small bowl, mix melted butter, panko, Parmesan, salt, smoked paprika, and cayenne. Set aside.
Bring a large pot of water to a boil. Add pasta and salt, cooking until al dente (1–2 minutes less than package instructions). Drain.
Return pasta to the pot, stir in 1 tablespoon butter to coat, then remove from heat.
In a skillet over medium heat, combine cream cheese, 1 cup milk, and spices. Stir until cream cheese melts, then whisk until smooth and thickened (about 4–5 minutes).
Gradually whisk in the remaining milk. Add cheddar cheese one cup at a time, whisking until smooth.
Fold pasta into the cheese sauce until well coated. Transfer mixture to the prepared baking dish and smooth the top.
Sprinkle evenly with the breadcrumb mixture.
Bake for 20–25 minutes, until golden and bubbly around the edges.
Cool briefly before serving. Garnish with parsley or chives if desired.

Use Gruyère, Monterey Jack, or Gouda for different flavor variations.

Substitute panko with Ritz crackers or seasoned breadcrumbs.

For added protein, stir in cooked shredded chicken.

Mix in vegetables like broccoli, spinach, or roasted red peppers.

Adjust spice with more cayenne, hot sauce, or diced jalapeños.

Store leftovers in the fridge for up to 4 days; reheat with foil in oven or with milk splash in microwave.

Best not frozen, as sauce may separate. Freeze before baking if necessary.

For gluten-free, use GF pasta and breadcrumbs.