A legendary baked mac & cheese with layers of sharp cheddar, sheep milk gouda, Parmigiano Reggiano, and blue cheese, topped with a buttery crunchy crust. Pure cheese heaven in every forkful.
Preheat oven to 350 degrees F.
Boil salted water and par-cook pasta until slightly tender. Drain.
Do not fully cook the pasta as it will continue to cook in the oven.
In a saucepan, bring milk to a simmer.
In a separate saucepan, melt half the butter over medium heat. Whisk in just enough flour to make a blond roux, stirring continuously for about 4-5 minutes. Slowly add the milk one cup at a time, whisking continuously until smooth. Season with salt, nutmeg, dry mustard, and blue cheese. Set aside.
If making for kids, omit or reduce the blue cheese. You can also skip the roux entirely for a simpler version.
In a heavily buttered casserole dish, cover the bottom with sauce. Layer in one third of the pasta, sprinkle with the cheese mixture, add more sauce, and dot with butter. Repeat layers until all pasta, cheese, and sauce are used.
Think of it like building lasagna.
If using Matzo Meal, sprinkle directly on top and generously dot with butter. If using bread crumbs, melt 4 tablespoons of butter in a pan, add breadcrumbs and brown, then distribute over the top.
Bake for 35 to 45 minutes until bubbling and browned on top.
For a crispier top, increase heat to 500 degrees F in the last 5 minutes of baking.
Allow to cool and set for about 15 minutes before serving.