Kender Stumblenoodles

Start with 20 minutes. 30+ makes the dish dry.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

With rack in middle position, preheat oven to 375F. Smear a 13x9" baking dish with 2 tbsp of butter. Set aside.

Step 2

Fill a large pot with water, set over high heat, and bring to a boil.

Step 3

In another large pot over medium-high heat, melt 2 tbsp butter. Whisk in the flour, paprika, garlic powder, and cayenne. Cook, scraping the bottom, for 1 minute.

Step 4

Whisking constantly, gradually add the milk. Bring to a strong simmer, whisking and scraping often.

Step 5

Adjust the heat to medium and continue simmering and whisking until sauce is thickened, about 8 minutes.

Step 6

Remove pot from heat; add mustard, cream cheese, salt, and pepper; whisk to incorporate cream cheese.

Step 7

Whisk in cheddar, about 1 cup at a time, melting the cheese before adding the next cup. The sauce should be smooth and uniform.

Step 8

Add salt and pasta to boiling water and cook, stirring occasionally, according to directions until about two minutes short of al dente.

Step 9

Drain pasta. Add to sauce and coat thoroughly.

Step 10

Add gruyere and stir to incorporate. Adjust seasoning, if necessary.

Step 11

Scrape mixture into prepared pan. Smooth into an even layer.

Step 12

In a microwave bowl, melt the remaining 2 tbsp butter. Add the panko, salt, and pepper. Toss to coat. Sprinkle over pasta.

Step 13

Bake until heated through, and the surface is brown. 30-40 minutes, rotating halfway through. Let rest 8-10 minutes before serving.