Jump Shot Mac 'n Cheese

Step 1 -Adjust an oven rack to the upper third of the oven and preheat the oven to 450 degrees F.

Step 2 -Grease a rimmed 18x13-inch sheet pan.

Step 3 -In a large pot of salted, boiling water, cook the macaroni to al dente, according to the package directions.

Step 4 -Reserve 1 1/2 cups of the pasta water and drain the remaining water.

Step 5 -In a large pot over medium heat, add the half-and-half, the cream cheese, and the reserved pasta water and cook, stirring constantly, until the cream cheese is completely melted and the mixture comes to a simmer.

Step 6 -Transfer the cream cheese mixture away from the heat.

Step 7 -Add the sharp cheddar cheese, the Monterey Jack cheese, the Dijon mustard, and the hot sauce to the cream cheese mixture and whisk until the cheeses are melted and the sauce is smooth.

Step 8 -Add the cooked macaroni to the sauce mixture and stir to combine. It is okay for the mixture to look loose, as the pasta will absorb the sauce as it bakes.

Step 9 -Taste the macaroni mixture and season with the salt as needed.

Step 10 -Evenly spread the macaroni mixture into the prepared sheet pan.

Step 11 -In a medium bowl, add the panko breadcrumbs, the butter, and the salt and toss to combine.

Step 12 -Evenly sprinkle the panko mixture over the macaroni mixture.

Step 13 -Bake the mac 'n cheese, rotating the pan halfway through, until the cheese is bubbly and the breadcrumbs are brown and crisp, about 20-25 minutes.

Step 14 -Serve.