Toast the Pamela's Bread Mix in a large saucepan pan over medium heat, stirring constantly until it turns a soft light golden color. Remove from heat, add cayenne and dry mustard, and remove from pan.
Melt the butter in the saucepan. Sauté the shallot, salt, pepper, paprika, bay leaf, and thyme about 5 minutes, until shallots are transparent and soft. Add the toasted flour and cook until thick, about a minute. Slowly add the milk, stirring constantly. Cook on medium heat until thickened and the mixture coats the back of a spoon.
Remove from heat and slowly stir in Gouda, Cheddar and Fontina cheeses. Stir until smooth. Cook pasta in salted boiling water for 9 minutes (al dente) and drain well. Immediately toss with sauce and pour into buttered baking dish. Spread the Gruyere on top and sprinkle with toasted bread crumbs.
Bake in 325° oven for 20 to 30 minutes, just until bubbling. To brown the top a little, use the broiler for a minute or two. Let sit for 10 minutes before serving.
Chef’s Note: You can make the bread crumbs from any kind of Pamela’s bread or rolls.
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