INGREDIENTS
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16 ounces elbow pasta
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3 tablespoons salt
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2 cups heavy cream
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1 tablespoon minced garlic
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1 teaspoon ground mustard
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salt and pepper to taste
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1 teaspoon Franks Redhot sauce
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8 ounces low fat cream cheese
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8 ounces shredded cheddar cheese, divided
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1/2 cup chopped chives
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1/2 cup panko bread crumbs