Mac and cheese with crispy topping

Ingredients:

• 450 g of pasta horns
• 2 cups light cream
• 220 g of cream cheese, room temperature
• 2 cups grated sharp cheddar
• 2 cups grated Monterey Jack cheese
• 1 tbsp Dijon mustard
• 1 teaspoon hot sauce, or to taste
• 2 cups panko breadcrumbs
• 90 g unsalted butter, melted
• Special equipment: baking tray measuring 45x32 cm.

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 230°C.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving 1.5 cups of the water. Set aside.
3. In a large saucepan over medium heat, heat the heavy cream, cream cheese, and reserved pasta cooking water, stirring constantly until the cream cheese is completely melted and the mixture just comes to a boil. Remove from heat and add the cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
4. Add the pasta to the pan and toss to coat evenly with the sauce. The mixture will look very runny, but the pasta will absorb some of the sauce as it bakes. Season with salt to taste. Transfer the pasta mixture to a 45x32 cm baking sheet.
5. Mix in a bowl panko breadcrumbs, butter, and 1/2 teaspoon salt and sprinkle evenly over the pasta. Bake, rotating the pan halfway through, until the cheese is bubbly and the breadcrumbs are golden brown and crisp, 20-25 minutes.