Directions

1. Add the salt and water to a large stockpot and bring to a boil. Place the oven rack 6–8" (15–20 cm) from the heat source. Preheat the broiler.
2. Add the pasta to the pot and cook, uncovered, for 1 minute less than the instructions on the box, stirring occasionally. Reserve ½ cup (125 mL) of the pasta water.
3. Preheat the 12" (30-cm) Cast Iron Skillet or Enameled Cast Iron Skillet with Lid over medium heat for 5 minutes. Slice the sausage. Add the oil to the skillet, then cook the sausage for about 4–6 minutes or until browned, stirring occasionally.
4. Combine ¼ cup (60 mL) of the Parmesan with the breadcrumbs; set aside.
5. When the sausage is cooked, remove it from the skillet. Whisk the flour into the oil until there are no lumps and cook for 1–2 minutes.
6. Slowly whisk in the milk, cream, cream cheese, and mustard. Bring the mixture to a simmer and let it cook until slightly thickened, about 3–5 minutes. Reduce the heat to medium-low.
7. Working in batches, whisk in the cheddar and Parmesan cheeses until they are fully melted. Add the reserved pasta water to thin out the sauce.
8. Return the sausage to the pan. Stir in the cooked pasta and peas. Top with the panko mixture and broil for about 1–2 minutes, or until the breadcrumbs are toasted (watch carefully, as they can burn quickly).