- 16 oz pasta
- 2-3 tbsp Epicurean White Truffle butter
- 4 tbsp (½ stick) salted butter
- ¼ cup flour
- 2 tsp dried mustard
- 1 cup half & half, warmed
- 2 cups milk, warmed
- 3 cups sharp white cheddar cheese, freshly shredded
- Salt and pepper, to taste
- ¼ cup panko breadcrumbs