Ultimate Mac and Cheese

Grate the cheddar, Asiago and Romano and crumble the blue cheese.  Reserve a pint of grated cheese for the Panko breadcrumb topping.

Bring a large pot of water to boil. Season the water with kosher salt and cook the pasta.  Meanwhile, in a separate large pot over low heat, melt 3 ounces of butter and whisk in smoked paprika, dry mustard, garlic powder, cayenne pepper and all purpose flour. This will thicken up the sauce. Stir in the cream and whole milk and let it simmer for a few minutes. Add kosher salt, black pepper and a dash of hot sauce.

When the pasta is cooked to al dente (at least a minute less than the package suggests) drain into a colander to steam dry a few minutes. Add the pasta into the sauce mixture. Add the grated cheese and blue cheese crumbles and mix to combine. Stir in diced ham and sweet peas. Give it taste for seasoning.

To prepare the bread crumb topping, pour Panko bread crumbs into a bowl. Toss in the remaining 1 ounce melted butter, olive oil, truffle oil (optional), kosher salt and black pepper (to taste), chopped parsley and the reserved grated cheese.

Using high temp oven-proof bowls (e.g. ramekins, high temp ceramic, cast iron (Lodge), scoop the Mac and Cheese into the bowls and top them with the Panko breadcrumb topping.  Then place them in a 400°F oven for 20 minutes or until bread crumbs are golden brown.  Allow the Mac and Cheese to cool down a bit before you devour!  Enjoy!