Pasta baked in a two-cheese sauce

Ingredients:

• 450 g of pasta "horns"
• Salt
• 2.5 cups low-fat cream (10-12%)
• 1/8 - 1/4 tsp cayenne pepper
• 450 g of cream cheese at room temperature
• 225 g coarsely grated sharp cheddar cheese
• 85 gr. coarsely grated Gruyere cheese
• 1 tbsp. panko breadcrumbs
• 4 tbsp melted butter

Preparation:

1. Position the oven rack 15 cm from the heating element and preheat to 220°C.
   
   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the cooking liquid.
2. In a large saucepan, heat the cream and cayenne pepper over medium heat until it begins to simmer. Continue simmering over low heat until the cream has reduced to 1.5 cups, about 15 minutes. Add the cream cheese and stir until melted. Add the cheddar and Gruyere and whisk until the cheese is melted and the sauce is smooth.
   
   Place the pasta and reserved cooking liquid in the pan and stir. (The mixture will look very runny, but the pasta will absorb a lot of the sauce as it bakes.) Season with salt to taste, if needed.
3. Place in a 13x9-inch baking dish. In a small bowl, combine the breadcrumbs with butter and a pinch of salt and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the breadcrumbs are lightly browned and crisp, about 10 minutes.