1 pound torchio pasta
4 ounces unsalted butter, plus 4 ounces, softened, for topping
1/2 cup all-purpose flour
5 cups milk
1 1/2 cups finely diced yellow onions
1 teaspoon paprika
1/2 teaspoon Creole mustard
2 bay leaves
12 ounces medium Cheddar, shredded, plus 1 large pinch for topping
8 ounces stinky, cow's milk cheese, such as Meadow Creek Grayson
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch fine dried herbs
2 cups leftover breadcrumbs
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