Four-Cheese Crab Mac ’n’ Cheese - Valerie Bertinelli

Ingredients

• 1 (1-pound) package cavatappi pasta
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 quart whole milk, warmed
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups shredded mild Cheddar cheese (about 8 ounces)
• 1 cup shredded Gruyère cheese
• 1 cup shredded fontina cheese
• 11/4 cups shredded Parmesan cheese
• 1 pound jumbo lump crabmeat, drained and picked to remove any bits of shell
• 1 cup panko (Japanese-style breadcrumbs)
• 1⁄3 cup sliced scallions