from Bozeman: For the Family
1 pound cavatappi pasta
2 teaspoons salt, divided
2 tablespoons olive oil, divided
3 cups cream
1 ½ cups aged cheddar cheese, shredded
½ teaspoon garlic salt
1 cup panko unseasoned breadcrumbs
Season pasta water with 1 teaspoon salt and 1 teaspoon olive oil. Cook pasta, strain in a colander, and toss with remaining olive oil. Heat cream to a simmer. Remove from heat and stir in cheddar cheese, 1 teaspoon salt, and garlic salt. Place pasta in serving dish. Toast panko in oven at 325 until golden, sprinkle on finished Mac and cheese.
