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Ingredients

• 1 pound dry short pasta (shells, penne, farfalle all work great here)
• Kosher salt
• 1/4 cup unsalted butter (1/2 stick), plus an additional 1-2 tablespoons for topping
• 1/4 cup unbleached all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• Hot pepper sauce (like Tabasco), to taste
• 2 cups grated sharp farmhouse Cheddar cheese
• 1 cup grated cave-aged Gruyere
• 1/2 cup grated Parmagiano Reggiano, plus 1/4 cup for topping
• 1/2 cup grated Pecorino Romano, plus 1/4 cup for topping
• 2 cups coarse fresh breadcrumbs
• 2 tablespoons chopped fresh herbs, such as thyme, rosemary, sage or savory

Description

Serious Eats