Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente—about 2 minutes less than package instructions. Drain and set aside.
In a deep skillet or ovenproof dish, melt the butter over medium heat. Once it starts to bubble and smell nutty, whisk in the flour and cook for about 1 minute until it turns a light golden color, creating a roux.
Gradually pour in the heavy cream, whisking constantly until the mixture is smooth and begins to thicken—about 3-4 minutes. The sauce should be glossy and creamy.
Stir in the shredded cheddar cheese and hot sauce, mixing until the cheese is fully melted and the sauce is smooth. Season with a pinch of salt and smoked paprika for depth.
Fold the cooked pasta into the cheese sauce, ensuring each piece is generously coated with the cheesy goodness. Transfer everything into your baking dish or skillet.
In a small bowl, toss the panko breadcrumbs with melted butter and a pinch of salt. Spread this evenly over the top of the pasta mixture.
Preheat your oven to 200°C (392°F). Place the dish on a middle rack and bake for 15-20 minutes until bubbling and the topping is golden brown.
For an extra crispy top, broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning. The breadcrumbs should crackle and turn a perfect golden hue.
Remove the dish from the oven and let it rest for about 5 minutes. This allows the cheese to set slightly and cool enough to serve.
Serve hot, with crispy topping crackling and cheese stretching with each bite. Enjoy the bold, chaotic flavors of this high-pressure kitchen-inspired dish.
