Thanksgiving Macaroni and cheese

1 lb. Cascatelli pasta or small shells

1 lb. Shredded Extra Sharp Cheddar cheese divided into 2cups and the rest

1/2 lb. Shredded Santa Rita cheese from Schoch dairy

1/2 lb. Shredded Junipero cheese from Schoch

dairy

1/2 lb. Shredded Havarti

1/2 lb. Shredded Manchego cheese

6 slices Velveeta cheese ( 5 oz) unwrapped

1/2 lb butter

2 heaping tablespoons cornstarch

6 cups milk

1/2 tsp smoked paprika

1/2 tsp ground mustard

1/4 tsp black pepper

1/2 tsp basil

1/2 cup butter

2 cups Panko crumbs

Cook pasta

Cook pasta according to package directions, except 1 minute less because of later baking.

Prepare two dishes or one 9×13 dish by spraying inside with cooking spray and coating with matzo meal.

Make roux of butter and cornstarch. Add spices. Add milk and stir for a long time over low heat, until sauce thickens.

Add cheeses except for Havarti, stir until melted and smooth over low heat.

Put a layer of pasta in dish, add sauce, sprinkle with Havarti, add more pasta and cheese sauce.

Work butter into panko crumbs. Cover pasta and cheese sauce with buttered crumbs. Sprinkle shredded cheddar over panko crumbs.

Bake in 350 oven, for half hour.

This yields a bit too much sauce. I had two cups left over!