Gnocchi Mac and Cheese

Turn this kid-friendly dish into a main course, served with a salad and warm crusty bread.
Preheat the oven to 375 degrees. In a saucepan or large saucepan, bring 3 liters of water to a boil. Add both packages of gnocchi and 1/4 cup kosher salt. Simmer for about 3 minutes, or until the gnocchi are just visible.Melt the butter in a large saucepan over medium-high heat. Add the shallots and simmer for 30 seconds or until fragrant. Add the flour and chopped thyme and cook, stirring constantly, for 2-3 minutes or until the mixture is golden brown and smooth. Gradually whisk in the milk. Increase the heat to maximum.Bring the mixture to a boil, whisking occasionally. Reduce the heat to medium-low and simmer, whisking constantly, for 5 minutes or until the mixture thickens slightly and coats the back of a spoon. Add mustard and hot sauce. Remove from heat.Add the spicy and extra-spicy Cheddar cheese and stir until it melts. Add the gnocchi and the remaining 2 1/2 tsp salt and transfer to a lightly oiled (with cooking spray) 11-inch x 7-inch or 2-square-cm baking dish.Bake at 375 degrees for 25 minutes or until the gnocchi are puffy and the sauce is golden and bubbly. Increase the oven temperature to just before baking and bake for 2 minutes or until the top is lightly browned. Let stand for 5 minutes and serve immediately.