We bought a 1 lb. block of cheese from my local cheese shop. (We got Quebec Cheddar, aged 7 years) We cut it into cubes, and added it to the pot with simmering half and half. A little bit of flour helped thicken up the sauce a bit. It was still very thin, but tasted great in the end.
Pour the sauce over cooked pasta, and pour everything into a casserole dish. Top with panko breadcrumbs and a little bit of shaved cheese. (we used BelGioioso Salad Blend)
Bake at 350 for 30-40 minutes.
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