Bring a large saucepan of salted water to a boil. Add the pasta and cook until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
In your deep skillet, melt the butter over medium heat until fragrant and slightly bubbling, about 1-2 minutes. Add the grated cheddar and stir until it begins to melt and smells nutty, about 2-3 minutes.
Pour in the heavy cream and add a teaspoon of Dijon mustard, stirring constantly to combine. Simmer gently until the mixture thickens slightly and releases a cheesy aroma, about 3-4 minutes.
Add the cooked pasta to the sauce, tossing gently to coat all the noodles evenly. Stir in smoked paprika or cayenne for a spicy kick. Taste and adjust seasoning if needed.
Preheat your oven to 200°C (390°F). In a small bowl, combine panko breadcrumbs with melted butter and grated cheese, mixing until evenly coated. Sprinkle this mixture over the pasta in a baking dish.
Bake the dish in the oven until the topping is golden brown and crispy, about 15 minutes. Once done, remove from oven and let sit for 5 minutes to allow the sauce to set.
Serve hot, garnished with extra cheese or herbs if desired, enjoying the gooey, crispy, and chaotic flavors that mimic a busy kitchen’s energy.
