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Ingredients:
Olive oil
1/2 stick of melted butter
2/3 large white onion, chopped
3 tsp cayenne pepper
2 tsp smoked paprika
3 tsp dried oregano
2 tsp garlic powder
1 tsp fresh grated nutmeg
fresh-ground pepper
kosher salt
1 quart heavy cream
1 block gruyere cheese, grated
1 block havarti cheese, grated
1 block aged white cheddar, grated
1 block fontina, grated
1/2 block parmiggiano reggiano, grated fine
2 1/2 cups panko bread crumbs
1 1/2 boxes of Rotini pasta

Directions:
Preheat oven to 400 degrees.

In a bowl, mix together the panko bread crumbs, parmiggiano reggiano, butter, a drizzle of olive oil, some salt and pepper, 1 tsp of the cayenne, and 1 tsp of the oregano, until the crumbs are lightly coated with the oil and butter. Set aside.

Over medium-high heat, saute the onions with some olive oil, salt, and pepper. Once the onions just start to brown, add 2 tsp of the cayenne, the paprika, 2 tsp of the oregano, and the garlic powder, and continue to cook until the onions are carmelized and browned. Add the cream and nutmeg and stir. Use a stick blender to smooth the sauce. Reduce by 1/4, ~10 minutes. Add salt and pepper to taste. While the sauce is reducing, cook the pasta to al dente. Gradually add all of the remaining cheeses to the cream sauce and stir until melted. Mix in the pasta, and transfer to a 9 x 13 baking pan. Top the pasta and sauce with the panko mixture and bake until the topping is golden brown, ~15 minutes. Enjoy.

Makes 10 serving(s).