So as I mentioned I do a lot of batch cooking and that includes mac and cheese.  Well, penne and cheese or sometimes medium pasta shells since I'm not all that fond of macaroni for this dish.   This is made with a mix of cave aged gruyere, and aged white cheddar, onion and garlic and dijon mustard and pinch of cayenne.  The topping is panko and grated parmesan tossed in melted butter.