Place <quantity>1<unit>cup</unit></quantity> of panko and <quantity>1<unit>cup</unit></quantity> of grated parmesan cheese in a bowl and mix

Add <quantity>½<unit>cup</unit></quantity> of melted butter and mix to combine. The parmesan crumble is ready

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Place <quantity>2<unit>tbsp</unit></quantity> of butter in a medium pot over medium heat. Melt the butter. Fill a medium pot with water and bring to a boil

Add <quantity>2<unit>tbsp</unit></quantity> of all-purpose flour. Mix until well combined

Pour in <quantity>1<unit>L</unit></quantity> of milk slowly, stirring to avoid lumps

Cook, stirring constantly, until thickens

Season with cayenne powder to taste. Turn the heat to low

Add <quantity>400<unit>g</unit></quantity> of grated tulha cheese and <quantity>300<unit>g</unit></quantity> of grated cured minas cheese. Mix until completely melted and combined

Add a handful of salt to the pot of water

Add <quantity>500<unit>g</unit></quantity> of penne rigate pasta. Cook according to manufacturers instructions until almost al dente

Strain the pasta

Add the pasta to the cheese sauce and mix to combine

Transfer to an ovenproof baking dish

Top evenly with the Parmesan Crumble

Bake for 25m until golden and crispy. The mac & cheese is ready

Enjoy!