Melt butter in a small pan over medium-high heat and add chopped sage, rosemary and thyme. Cook for a few minutes until herbs have softened and the smell is irresistible. Add panko and continuously stir until it is golden brown and toasty.

Prepare pasta according to package directions and drain once it’s al dente. Set aside.

In a large pot, melt butter, then add chopped shallots, a pinch of salt and red pepper flakes. Cook over medium heat for a few minutes, until shallots start to soften. Right before they begin to caramelize, add flour and whisk constantly until a roux forms. After a few minutes, the roux will start to darken and the taste of the flour will have cooked out. At this point, add heavy cream and whisk. Let cream cook for 5 to 10 minutes, or until it begins to reduce and thicken. Add Muenster and whisk in a figure-8 motion. Add Gruyère and keep stirring with the whisk until all the cheese has melted. Add ricotta and hot sauce. Salt to taste and remove from heat.

Turn the broiler to high. Meanwhile, add pasta to the cheese sauce pot, little by little, gently stirring until all combined. Pour the mac and cheese into a heatproof dish. Tear the burrata into bite-size pieces, then push burrata pieces down into mac and cheese. Top the dish with grated cheddar and place under the broiler for a few minutes until the cheese has crisped up and is golden. Sprinkle with Toasted Herb Bread Crumbs.

Cover the leftover mac and cheese with plastic wrap and keep in the fridge for up to 4 days.

While the sandwich is cooking, combine all ingredients in a small jar and stir until incorporated. Lasts up to a month or more if kept in an unrefrigerated airtight container.