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Cook pasta in heavily salted water according to package directions for al dente (about 9 minutes). Drain and reserve a cup of starchy pasta water.
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While pasta is cooking, place a heavy bottomed saucepan over medium heat and melt your butter. When the butter has melted, add the flour and stir with a whisk until it’s combined to look like very wet sand.
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Slowly pour in the milk, whisking continuously until the mixture has thickened to the consistency of a runny milkshake.
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Stir in brown mustard, salt, black pepper, paprika, nutmeg, and Aleppo pepper until well combined.
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When the spices have been combined, add in your Tillamook Sharp Cheddar Shreds and stir until the sauce has thickened and the cheese has completely melted.
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Add in your pasta and stir with a wooden spoon to combine.
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Once combined, if the pasta is still too thick with sauce, you can thin it out with a little bit of pasta water, slowly adding about 1 TBSP at a time until desired consistency is reached.
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20 minutes prior to eating, preheat oven to 375 °F, top with panko bread crumbs and bake for 10 minutes until the top is browned.
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Let cool for about 5 minutes before serving.