Pre-heat oven to 375 degrees Fahrenheit with a rack in the middle.

Place water and two tablespoons kosher salt in a large stockpot and bring to a boil. Add pasta and cook for seven to nine minutes until al dente. Drain and set aside.

While your pasta is cooking, start on the cheese sauce. Butter eight ramekins or one nine x 13 inch pan and set aside.

Melt butter in a large stockpot over medium heat. Then add flour, lower to medium low and whisk constantly for two to three minutes to make a roux. It should be light brown and smell nutty. Careful not to let it burn.

Add warmed milk and half and half, turn the heat to medium high and bring to a boil, whisking constantly. Lower to a simmer and simmer until thick enough to coat the back of a spoon and smooth about two to three minutes.

Lower the heat to low and add the cream cheese, and gradually add the cheddar cheese and stir to melt. Then add the dry mustard, paprika and salt and stir.

Add pasta and stir. Spoon into ramekins or the pan.

To make topping, melt butter in a small saucepan or the microwave in 30 second increments until melted. Remove from heat and stir in Tam Tams and cheese.

Top ramekins or pan with Tam Tam topping, place on sheet pans and bake for 20 minutes until the cheese is melted, bubbly and well browned. Let cool 5 minutes and eat!