Preheat oven to 400°F (204°C).

In a large pot of boiling water, add a pinch of salt and the pasta. Cook the pasta until al dente, about 1-2 minutes less than the package cook time. Drain the cooked pasta, pour into a large bowl and stir in 2 Tablespoons of butter. Set pasta aside.

In a large saucepan or 12-inch oven-safe skillet, melt 2 Tablespoons of butter over medium heat. Once melted, whisk in the flour to form a thick paste. Cook and whisk the paste for 1 minute, then slowly whisk in the milk. Once all of the milk is added, continue to whisk. Bring to a simmer. Once simmering, whisk in the cheese until smooth. Whisk in the salt, ground mustard, smoked paprika, garlic powder, and hot sauce (if using). Cook for 2-3 minutes until thickened.

Pour the sauce over the buttered pasta. Add the cream cheese and stir everything together until the pasta is completely coated and cream cheese is melted. Scoop pasta back into skillet or a greased 9×13-inch pan.

Melt the remaining 2 Tablespoons of butter and mix with the Panko. Sprinkle over pasta.

Bake pasta for 30 minutes or until it is lightly browned on top and the sides are bubbling. I suggest covering the pasta halfway through bake time to prevent the top from burning.

Allow to sit for 5 minutes before serving with a little fresh parsley. Careful, it’s hot!