Penne and cheese with panko

Mac and cheese except penne pasta instead of macaroni. The sauce is roux with vermouth and milk, chile flakes, chile powder, oregano, milk and egg tempered in, then four types of cheese that I have on hand, three of them pre-sliced sandwich-type cheese, munster with chiles, cheddar, and American along with grated Swiss. 

The panko I made myself by baking plain white bread, drying, breaking into large pieces and drying thoroughly by baking on low. There is no need to butter the panko and toast it, there is enough of that already. It's included for texture variation.