• 1 lb quality fusilli pasta (organic)
• 1/3 cup flour (organic)
• ¾ stick butter (organic)
• freshly grated cheese - be generous:
  • 3 cups extra sharp cheddar cheese
  • 1½ cup hot pepper jack cheese
  • ¾ cup Parmigiano Reggiano cheese (set aside)
• 1½ cups almond milk (organic)
• ½ tbsp red pepper flakes
  • substitute Chile Tepin if you can handle it - The Mac is Back!
• salt & pepper to taste
• 4oz panko bread crumbs - Italian

Preheat oven to 350°

Cook pasta al dente according to package directions. Don't forget to salt the water at boil.

Make the roux: Melt the butter at medium heat - add the flour and stir until combined.  Avoid lumps.

Make the sauce: Slowly stir in warm milk.  Stir in a handful of cheese at a time until melted and sauce is desired consistency.  Add red pepper flakes (Chile Tepin if you dare).  Season to taste with salt & pepper.

Add pasta to sauce and combine.  Check seasoning again.  Pour into 9x13 glass baking dish.  Add a layer of Parmigiano Reggiano then a layer of panko.

Bake for 25-30 minutes or until golden brown, baby.  Awesomeness!  Enjoy!!