Quick and Easy Mac and Cheese

This weekend I was craving mac and cheese, but did not have the time or energy to make it in the traditional fashion--with a béchamel sauce and all. Determined not to resort to a box of orange powder, I devised this super quick and yummy version.

Makes 6 servings

• 8 ounces each grated sharp cheddar and jack cheese, ¼ cup each reserved
• 1 cup half and half
• 1/4 cup sour cream
• 1/2 teaspoon dry mustard
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon ground black pepper
• 5 tablespoons melted butter
• 1 pound large pasta shells, cooked and drained
• 1/4 cup panko breadcrumbs

Heat oven to 350° Fahrenheit. Butter a 3-quart baking dish, set aside. In a large bowl, combine the cheeses (except for the reserved portion) with the half and half, sour cream, mustard, salt, pepper, and 4 tablespoons of butter. Stir in the pasta, transfer to the prepared baking dish, and top with the remaining cheese. Toss the breadcrumbs with the remaining butter, and sprinkle over the top. Bake until the sauce begins to bubble, about 15 minutes, then place under the broiler until the breadcrumbs are golden, 2 to 3 minutes. Serve immediately.