Set the mascarpone and cream cheese aside to get to room temperature.
In a medium saucepan add half & half and bring to a simmer on medium heat. Once to a simmer turn the heat to low.
Once at a simmer add in the mascarpone and cream cheese and whisk until the cheese is dissolved in the half & half.
Add all the seasoning to the liquid and keep stirring. Add only 1 LB of white cheddar cheese and keep stringing. After the cheese had been melted into the mixture add in the roux and continue to mix.
Last step is to add the last 1 LB of white cheddar cheese and stir until you sauce is complete.
Add the sauce to cooked Cavatappi pasta and garnish withtoasted panko breadcrumbs.