Macaroni and cheese sauce

Ingredients:

• 340 g spiral pasta (gemelli, cavatappi)
• Salt
• 3 tbsp (45 g) butter
• 1 tbsp. wheat flour
• 1 teaspoon mustard powder
• A pinch of cayenne pepper
• 1 can (340 g) of concentrated milk
• 1/2 cup whole milk
• 3/4 cup grated sharp cheddar cheese
• 3/4 tbsp. grated Monterey Jack cheese
• 1/2 tbsp. grated parmesan cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped parsley, chives, and/or green onions

Preparation:

1. Bring a saucepan of salted water to a boil, add the pasta and cook until al dente, about 8 minutes.
   
   Meanwhile, melt a tablespoon of butter in a saucepan over medium heat. Add the flour, mustard, and cayenne pepper, stirring with a wooden spoon until a paste forms. Cook, stirring, until the paste rises slightly, about 1 minute. Pour in both types of milk and add 1/2 teaspoon of salt.
   
   Cook, stirring occasionally, until slightly thickened and creamy, 6-7 minutes. Add the Cheddar and Monterey Jack cheeses, and the Parmesan, reserving 2 tablespoons. Stir until the cheeses melt, keeping warm.
2. In a microwave-safe bowl, combine the panko breadcrumbs, herbs and/or green onions, 1 tablespoon of butter, and the remaining Parmesan cheese. Heat until the butter melts, about 1 minute. Stir.
   
   Strain the pasta, reserving 1 cup of the cooking liquid, and return it to the pan. Toss with the remaining tablespoon of butter, then add the cheese sauce, thinning it with more cooking liquid if necessary. Season with salt and sprinkle with the breadcrumb mixture.