# What You’ll Need:
→ Pasta
01 - 14 oz 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, optional
12 - 1 teaspoon Dijon mustard, optional
→ Topping
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1/4 cup sharp cheddar cheese, shredded
# Method:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
04 - Gradually whisk in milk. Bring to a simmer, stirring until thickened, about 3 to 4 minutes.
05 - Lower heat and add cheddar, Gouda, mozzarella, and blue cheese. Stir until fully melted and smooth. Season with salt, pepper, nutmeg, and Dijon mustard if using.
06 - Add cooked pasta to the cheese sauce, stirring to coat evenly.
07 - Pour the mixture into the prepared baking dish.
08 - In a small bowl, mix panko with melted butter. Sprinkle over the pasta, then top with remaining cheddar.
09 - Bake for 20 to 25 minutes, or until bubbling and golden brown. Let rest 5 minutes before serving.
