Preheat an oven to 400 degrees. Spray five 4-inch wide cocottes with non-stick cooking spray. Place the cocottes on a large baking sheet and set aside. Meanwhile, bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and pour into a large bowl. Toss the cooked pasta with Dorothy Lynch and set aside. In another large pot, melt 4 tbsp of butter over medium-high heat. Add the flour and continue to whisk, creating a roux. Gradually add the milk and whisk until the sauce thickens or about 5 minutes. Next, add the cheddar cheese and whisk until everything is completely smooth. Add the kosher salt and ground pepper. Pour the mixture into the bowl with the pasta. Toss to combine. Divide the mac and cheese evenly between the five cocottes. Add the remaining 1 tbsp of butter to a microwave safe bowl and melt the butter. In the bowl with the melted butter, stir in the panko and cayenne. Sprinkle the panko over each cocotte. Bake the mac and cheese for about 10 to 15 minutes or until golden brown.