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Preheat oven to 375°F (190°C). Lightly grease your 8×8 dish.
Cook the 10–11 oz pasta in salted water 1–2 minutes shy of al dente. Drain.
In a large pot or deep skillet, melt 3 tbsp butter. Sauté garlic and sun-dried tomatoes for 1 minute.
Stir in 2 tbsp flour and cook 1 minute.
Add ⅓ cup vodka, let it bubble and reduce by half (2–3 minutes).
Slowly whisk in 1 ¼ cups cream + ⅔ cup milk. Simmer until slightly thickened.
Off heat, stir in ⅔ cup Parmesan, ⅔ cup mozzarella, fontina (if using), red pepper flakes, oregano, basil, salt, and pepper.
Fold in the cooked pasta until fully coated.
Pour half into the 8×8 dish, sprinkle with a little of the reserved cheeses, add the rest of the mac, then top with remaining Parmesan and mozzarella.
Mix 1 cup panko with 1 ½ tbsp melted butter and scatter on top.
Bake 20–25 minutes until bubbly and golden (broil last 1–2 minutes if you want extra color).
Let it rest 5–10 minutes before serving — it will still be plenty saucy and 'marry me' worthy!