# What You Need:
→ Pasta
01 - 14 ounces elbow macaroni or short pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup sharp cheddar cheese, shredded
06 - 3/4 cup Gouda cheese, shredded
07 - 3/4 cup mozzarella cheese, shredded
08 - 1/3 cup blue cheese, crumbled
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg
12 - 1 teaspoon Dijon mustard
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1/4 cup sharp cheddar cheese, shredded
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Add flour and whisk constantly for 1 minute until a paste forms.
04 - Gradually pour in milk while whisking to prevent lumps. Continue stirring until mixture reaches a simmer and thickens, approximately 3-4 minutes.
05 - Reduce heat to low. Add cheddar, Gouda, mozzarella, and blue cheese, stirring until completely melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard.
06 - Add cooked pasta to cheese sauce and stir until every piece is evenly coated.
07 - Pour pasta mixture into prepared baking dish, spreading evenly.
08 - In a small bowl, combine panko breadcrumbs with melted butter. Distribute mixture over pasta and top with remaining shredded cheddar cheese.
09 - Place in preheated oven for 20-25 minutes until pasta bubbles at edges and topping turns golden brown. Remove and rest 5 minutes before serving.
