INGREDIENTS
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Kosher salt
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1 pound elbow macaroni
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2 1/2 cups half and half
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1/8 to 1/4 teaspoon cayenne pepper
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1 pound cream cheese, room temperature
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8 ounces sharp Cheddar, shredded (about 3 cups)
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3 ounces gruyere cheese, shredded (about 1 cup)
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1 cup panko bread crumbs
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4 tablespoons unsalted butter, melted