Cook the pasta in a large pot of salted boiling water until just al dente, about 8 minutes. Drain and set aside.
In a heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat until it begins to foam and smell nutty.
Add the flour and whisk constantly for about 1 minute, until the mixture turns light golden and fragrant.
Slowly pour in the heavy cream while whisking vigorously to create a smooth, thickened sauce, about 3-5 minutes.
Lower the heat to medium-low and gradually stir in the grated cheddar cheese, a handful at a time, allowing each addition to melt completely before adding more. Stir in hot sauce and mustard powder, then season with a pinch of salt if needed.
Add the cooked pasta into the cheese sauce and stir until well coated, ensuring every piece is covered in gooey, cheesy goodness.
In a small skillet, melt 1 tablespoon of butter over medium heat and toast the panko breadcrumbs until golden brown and crispy, about 3 minutes.
Pour the cheesy pasta into a buttered baking dish and sprinkle the toasted breadcrumbs evenly over the top.
Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, until bubbling around the edges and the topping is golden and crispy.
Remove from oven and let rest for 5 minutes to allow the cheese to set slightly and make serving easier.
Scoop out portions, serve hot, and enjoy the gooey, crispy, rebellious flavors that echo the chaos of a busy kitchen.
