Makes four main course or 8 side-dish servings

• 6 tablespoons unsalted butter, divided use
• 1 cup panko bread crumbs
• 2 large eggs
• 1 can (12 ounces) evaporated milk
• ½ teaspoon each: dry mustard, hot red pepper sauce
• 8 ounces sharp Cheddar cheese, grated
• 4 ounces Monterey Jack cheese, grated
• 8 ounces medium shell pasta
• Salt and pepper to taste

1. Melt 2 tablespoons butter in a medium skillet. Add panko crumbs and cook, stirring often, until they are crisp and golden. Remove from the pan and set aside.
2. In a mixing bowl, lightly whisk eggs. Add the evaporated milk (reserving several tablespoons), dry mustard, pepper sauce. Lightly toss together the two cheeses.
3. Cook pasta according to package; drain well and return to the pan. Add remaining 4 tablespoons butter and stir to melt. Stirring as you do so, add the milk mixture, off the heat, then add about 2/3 of the cheese. Place pan over low heat and cook gently until mixture is smooth and creamy, 3 to 4 minutes. Add salt and pepper to taste along with the remaining cheese. If mixture seems thick, add reserved evaporated milk as needed. Sprinkle each portion with some of the bread crumbs and serve at once.