Fontina & Parmesan Mac And Cheese

• 1 lb cavatappi pasta, shell or 1 lb tubular pasta
• 4 -5 tablespoons butter
• 1 1/2 cups heavy cream
• 1 cup grated domestic fontina
• 3/4 cup grated parmesan cheese, divided
• garlic salt (to taste)
• pepper (to taste)
• Emeril's Original Essence (to taste)
• grated nutmeg (to taste)
• 1 teaspoon chopped parsley
• 3/4 cup panko breadcrumbs

1. Preheat oven to broil (high or low, depending on your oven intensity). Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain.
2. Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined.
3. Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like.
4. Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.

cavatappi pasta, butter, heavy cream, parmesan cheese, garlic salt, pepper, nutmeg, parsley, panko breadcrumbs

Taken from www.food.com/recipe/fontina-parmesan-mac-and-cheese-486570 (may not work)