|Pasta, such as macaroni, medium shells or penne||1 lb|
|All-purpose flour||1/4 cup|
|Chopped green chilies||1 can|
|Club House Ancho Chili Pepper, Ground||2 tsp|
|Club House Mustard, Ground||1 1/2 tsp|
|Club House Sea Salt, French Mediterranean||3/4 tsp|
|Shredded Cheddar cheese||1 1/2 cups|
|Shredded Monterey Jack cheese||1 1/2 cups|
|Grated Parmesan cheese||1/4 cup|
|Grape tomatoes, halved||2 cups|
|Panko bread crumbs||1 1/2 cups|
In large saucepan, cook pasta as needed for al dente pasta. Drain well.
In same saucepan, melt 3 tbsp (45 mL) of the butter over medium heat. Stir in flour; cook, stirring, for 2 minutes. Whisk in milk, chili pepper, ground mustard and salt until smooth and sauce starts to thicken, about 5 minutes. Stir in Cheddar, Monterey Jack and Parmesan cheese just until melted and smooth; remove from heat. Add pasta, tomatoes and chilies; toss gently to coat. Scrape into greased 13- x 9-inch (3.5 L) casserole or baking dish.
Melt remaining 1 tbsp (15 mL) butter in small skillet; stir in panko. Sprinkle mixture evenly over casserole. Bake in preheated 350°F (180°C) oven until bubbly and golden, about 30 minutes. Let stand 5 minutes before serving.