1 pound cavatappi
1/4 cup unsalted butter
1/4 cup flour
2 1/2 cups whole milk
8 ounces sharp cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1 1/2 teaspoons salt
1 tablespoon unsalted butter
1 cup panko bread crumbs
1 teaspoon smoked paprika
4 ounces Parmesan cheese, shredded
Set oven temperature to 375 degrees. Bring a large pot of water to boil. Add pasta and cook until al dente. Drain pasta, but don't rinse. Transfer cooked pasta to a 9x13-inch baking dish.
Melt butter in medium saucepan. Whisk in flour and cook about 2 minutes, stirring continuously. Pour in milk and bring to a gentle simmer over medium heat. Add a handful of sharp cheddar and Monterey Jack cheese to saucepan and whisk. Once cheese has melted, add another handful. Repeat with all the cheddar and jack cheeses. Turn heat to low and stir in hatch chiles. Season with salt. Simmer 5-10 minutes.
For topping: In a small skillet, melt 1 tablespoon butter over low heat. Add panko breadcrumbs and smoked paprika; stir. Cook 2-3 minutes until breadcrumbs soak up butter and turn golden. Remove from heat.
Pour cheese sauce over pasta; stir to combine. Sprinkle shredded Parmesan cheese on top of pasta followed by seasoned breadcrumbs. Bake for 20-25 minutes, until bubbly around the edges. Remove from oven and serve warm.