HEAT a small sauté pan to medium heat and cook the garlic and shallot in the butter to soften.
PLACE a stainless steel or glass bowl over a double boiler. Add the sweated garlic and shallot, cheeses and milk to bowl and begin to melt, stirring to incorporate. Once melted, season with the Tabasco, Sriracha, pepper and chili flake. Add a little water to loosen the sauce and hold hot while the pasta is cooking.
BRING a medium pot to a boil and add a little salt. Cook the pasta to al dente, according to the packaged instructions.
HEAT an oven to 450°F. When the pasta is done, strain and cool slightly under cool water to stop the cooking.
REHEAT the cheese sauce and mix with the pasta. Transfer to a baking dish or individual bakers.
TOP with some bread crumbs, lemon zest and parmesan and bake until bubbling and golden brown. Garnish with herbs.