4 Cheese Mac & Cheese

This dish serves about 10 - 12 people easily and can be scaled up if need be. 

Ingredients: 
2 Tbsp Butter
2 Tbsp Flour
1 1/2 Cups Milk divided
1 Block (16 oz) Vermont Yellow Cheddar Cheese (grated)
1 Block (12 oz) Smoked Gouda Cheese (grated)
1/2 Block (8 oz) Part Skim Mozzarella Cheese (grated)
1/2 Cup Parmesan Cheese (grated)

2 lbs elbow macaroni
1 Tbsp Sea salt*

Olive Oil (spray)*
1/8 Cup Panko breadcrumbs
1/8 Cup Seasoned Whole Wheat breadcrumbs
Preparation: 
Heat a 2 quart (preferably nonstick) saucepan under low heat to melt butter. Once melted, add in flour and mix together until well incorporated. Mix in 1/2 cup of milk and raise heat until bubbles form along the edges. Lower heat again and start mixing in all of the cheese slowly allowing it to melt.  As more cheese is added, add more milk until all of it is incorporated. When ready, the cheese sauce will be liquid and flow and should not stick to the spoon. If it does, add additional milk for best texture. 

In another saucepan boil about 1 1/2 quarts of water with sea salt.  Once fully boiling, add in the pasta until fully cooked. Lightly spray casserole or deep side baking dish, strain and pour pasta into dish. Spray lightly with olive oil then cover with Parmesan cheese. Pour cheese sauce mixture over and mix well to ensure its thoroughly incorporated. Cover with panko and whole wheat breadcrumbs. 

Place in Oven at 475 degrees for about 10 - 15 minutes or 350 degrees for 20 - 25 minutes until cheese starts bubbling around the edges. To finish, place in the broiler on high for about 1 - 2 minutes until the breadcrumbs toast. 

Serving: 
This serves between 10 and 12 people and the recommended serving is with additional breadcrumb topping.