Kosher salt and freshly ground black pepper, to taste
Instructions
Melt 1 tablespoon butter in a small skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; stir in thyme and set aside.
In a large bowl, combine cheeses and cornstarch; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Stir in remaining 2 tablespoons butter until well combined. Stir in cheese mixture, evaporated milk and Emeril’s Essence until cheese has melted, about 2-3 minutes; season with salt and pepper, to taste.
Serve immediately, topped with toasted Panko.
Notes
*Panko is a Japanese-style bread crumb, you can find it in the Asian section of your local grocery store.