Heat oven to 375°F.

Fill a large pot with water about two-thirds full, add salt and bring to a boil. Cook pasta until al dente, about 9 to 11 minutes. Drain and set aside.

Warm heavy cream in a medium pan over medium heat until the outer edges are bubbling. Add béchamel. In small handfuls, whisk in the cheese. Stir until melted and a thick, velvety sauce forms. Season with salt and remove from heat.

Add cooked pasta to cheese sauce and gently mix until well combined. Transfer to a small round baking dish or 5-inch cast iron skillet.

Top with breadcrumbs and broil in the oven for 3 to 5 minutes, or until pasta is bubbly and breadcrumbs are golden brown.