- Preheat oven to 350ยบ F. Butter 13x9x2 pan.
- In saucepan melt butter. Once melted remove 1 TBSP butter and mix together with panko, 1/2 cup shredded cheddar cheese, 1/4 cup of parmesan cheese, and thyme. Set aside.
- Add flour to remaining butter in saucepan and cook (let it start to bubble then start timing) over medium heat for 1 minute.
- Add milk gradually whisking until rue is incorporated. Heat to boiling over medium heat whisking to prevent milk from scorching. Once milk/rue mixture starts to thicken cook to 2 minutes. Mixture should coat the back of a spoon and not run together when your finger is dredged through the center. (Use 2% for this 1% or skim really doesn't do it for me in this recipe, it is not as rich and does not get as thick)
- Finally add remaining cheeses to mixture. Don't overwhelm it, add the cheese in 3 additions, allowing each addition of cheese to melt before adding the next one. Stir in mustard powder and season with salt and pepper.
- Mix cooked pasta with sauce and pour into 13x9x2 prepared pan. Bake for 30 minutes.
- After 30 minutes sprinkle top with panko topping and bake until browned.
I hope this will be added to my readers repertoire of comforting dishes. In the meantime let me know what it is you reach for when needing a little comfort from the kitchen.
