Skillet Mac & Cheese

By Food52
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1 pound dry chunky pasta (shells work great here)

kosher salt

1/4 cup unsalted butter (1/2 stick), plus an additional 1-2 tablespoons for topping

1/4 cup unbleached all-purpose flour

2 cups whole milk

1 cup heavy cream

1 teaspoon Colman’s dry mustard, or to taste

hot pepper sauce (like Tabasco), to taste

2 cups grated sharp farmhouse Cheddar cheese

1 cup grated cave-aged Gruyere

1/2 cup grated Parmagiano Reggiano, plus ¼ cup for topping

1/2 cup grated Pecorino Romano, plus ¼ cup for topping

2 cups coarse fresh breadcrumbs

2 tablespoons chopped fresh thyme, rosemary, sage or savory

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