Kender Stumblenoodles

D&D 2024 recipe: Kender Stumblenoodles. Source: Heroes' Feast Flavors of the Multiverse. recipe type Solamnia, serves 8, diet Contains meat Ingredients 6 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour 1 tablespoon paprika 0.5 teaspoon garlic powder 1 pinch cayenne pepper 3 cups whole milk 2 teaspoons Dijon mustard 2 ounces cream cheese, cut into 4 pieces, at room temperature Kosher salt and freshly ground black pepper 4.5 cups lightly packed, coarsely grated sharp or extra-sharp Cheddar cheese (see Cook's Note) 12 ounces fusilli or rotini 1.5 cups lightly packed, coarsely grated Gruyère cheese (see Cook's Note) 1.33 cups panko breadcrumbs Instructions With a rack in the middle position, preheat the oven to 375°F. Smear a shallow 13 by 9-inch baking dish with 2 tablespoons of the butter, set it on a baking sheet, and set aside. Fill a large pot with water, set over high heat, and bring to a boil. Meanwhile, in another large pot over medium-high heat, melt 2 tablespoons butter. Whisk in the flour, paprika, garlic powder, and cayenne and cook, scraping the bottom of the pot, for 1 minute. Whisking constantly (and taking care to reach into the corners of the pot), gradually add the milk. Bring the mixture to a strong simmer, whisking the liquid and scraping the bottom of the pan often. Adjust the heat to medium and continue simmering and whisking until the sauce is thickened to the consistency of half-and-half, about 8 minutes longer. Remove the pot from the heat; add the mustard, cream cheese, 1 teaspoon salt, and 1 teaspoon pepper; and whisk vigorously to melt and incorporate the cream cheese. Whisking constantly but gently, add the Cheddar, about 1 cup at a time, taking care to fully melt and incorporate each addition before adding the next. The sauce should be smooth and uniform. Add 1 tablespoon salt and the fusilli to the pot of boiling water and cook, stirring occasionally to prevent sticking, according to the package directio...