5 Cheese Mac and Cheese

This is a heart attack on a plate. 5 different cheeses in one dish. Mmmm tis the season.

Serves a crowd

1 pound of pasta - macaroni or other short hallow noodle. I used pennette because the store didnt have macaroni
2 teaspoons of salt
1 stick (8 tbsp) of butter, divided
4 garlic cloves
3 tbsp flour
3 cups of milk
1 cup of half and half
1 tbsp dijon mustard
1 cup smoked Gouda
2 cups Monterrey jack cheese
3 cups cheddar, divided
1/2 cup plus 2 tbsp Parmesan Romano blend, divided

In a stock pot, boil enough water as directed. add the salt, and the pasta. cook as directed and drain.

While the water is boiling, heat on low a large pan with high raised edges. Melt 7 tablespoons of the butter (reserve 1 tbsp for later). Mince the garlic cloves and cook for a minute. Then add the flour, this makes the rue, and cook the butter flour mixture stirring frequently for about a minute. The butter will probably brown just at touch. Add in the milk and half and half. Increase the heat to medium. Stir in the mustard. Stir scraping the bottom of the pan with a rubber spatula. Bring to boil. Add the gouda, monterrey jack, 2 cups of the cheddar, and the parmesan-romano blend cheese. Gently stir and mix well until all the cheeses are melted into the milk.

Preheat the oven to 365 degrees. After the pasta is drained, place back into the pot. Drop in the remaining tablespoon of butter and mix into the pot until completely melted. Then mix in a 1/4 cup of parmesan romano cheese and mix. Scoop in the sauce into the pasta and mix. Reserve a scoop or two to top. Dump the pasta into a 9 x 13 baking dish. Pour the remaining sauce over the top. Sprinkle with the remaining 1 cup of cheddar. Then sprinkle two tbsp of the parmesan-romano cheese over the top. Bake uncovered for 20 minutes, or until the top is a little browned.