Macaroni and Cheese

Based on the recipe found here.

MACARONI AND CHEESE

Mac and Cheese Sauce
3 c. whole milk
1 c. heavy cream
6 oz. cream cheese, room temperature, cut in 12 pieces
1/2 c. butter
1/4 c. flour
3/4 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. granulated garlic
10 oz. shredded cheddar and Monterey jack cheese blend

Per Serving
1 c. Mac and Cheese Sauce
1 c. cooked cavatappi (spiral tube macaroni)
1/2 c. shredded cheddar cheese
1/4 c. Panko bread crumbs
1 Tbsp. melted butter

In a saucepan, heat milk and cream on medium heat, stirring often, just until boiling but do not allow to boil. Stir in cream cheese and stir until melted. Keep hot, do not allow to boil. In a large, heavy pot, melt butter on medium heat. Whisk in flour, peppers, salt and garlic; let cook for 2 minutes, whisking continuously, then stir into hot milk-cream mixture. Let cook, stirring continuously, until it thickens. Stir in cheese and cook, stirring often, until cheese melts. In small bowl toss Panko crumbs with butter.

Spread about 1/4 cup Mac and Cheese Sauce in bottom of individual oven-proof dishes. Top with cavatappi, then cheddar, then 3/4 cup Mac and Cheese Sauce. Top with buttered Panko. Bake at 450 F for 7 to 10 minutes until hot and Panko turns golden.