In a large oven safe pot or dutch oven, bring 5 quarts water to boil. Add 3 tablespoons salt. Add the pasta and cook for 1 minute less than the package instructions, about 8 minutes. Until al dente but not too soft. Occasionally stir so that it won't stick to the pot or together.

After you add the pasta to the water, start making your sauce. Heat cream over medium heat in a medium sized sauce pan. Add garlic, ground mustard, hot sauce, and salt and pepper to taste. Bring to a simmer and then allow to cook down for about 4 minutes. Add the cream cheese and stir until fully melted and combined. Whisk in 6 ounces (about a cup and a half) of the shredded cheese and stir until fully combined. Turn heat down to low.

Drain your pasta and return to the dutch oven. Pour the cheese sauce over the pasta and stir to combine fully. Stir in the chives.

Top the pasta with the remaining two ounces of cheese and the panko bread crumbs.

Place dutch oven uncovered under your ovens broiler for 1-2 minutes or until the cheese has melted and the bread crumbs are toasted.

Remove and serve warm, paired with entwine Merlot if desired!

Enjoy!