9 tablespoons unsalted butter, softened
1 yellow onion, finely chopped
Kosher salt
1 1/2 pounds cavatappi pasta
1/2 cup all-purpose flour
6 cups whole milk
1/4 cup heavy cream
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg
Cayenne pepper, to taste
Ground white pepper
8 ounces freshly grated provolone
4 ounces freshly grated fontina
4 ounces freshly grated Gruyere
4 ounces freshly grated Parmigiano-Reggiano
17 ounces freshly grated Asiago
1 pound grated yellow Cheddar
3/4 cup panko breadcrumbs
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