6 Cheese Mac and Cheese! (By Request for Rennee)

OK so here is the recipe for my Fathers infamous Mac and Cheese!  I hope you all will enjoy it as much as I do!  I hope it can bring you great times and wonderful memories as it does for me and my father who passed away 11/11/1993 when I was only 11.  He was not like most men and enjoyed being in the Kitchen which is why I think I love it so much!  I share the same love of food that my father did and we are not afraid to try new things! 



Pasta:
250g dried pasta (elbow macaroni/ penne /rigatoni)
Salt
Water

Cheese sauce:
3 tbsp olive oil
1 medium onion, chopped
3-4 cloves of garlic, minced
1 tsp chili flakes/red chili powder
2 tbsp all purpose flour
2 cups/500ml Cups milk
1oz/25g Blue cheese (you could use more, I ran out of it)
10z/50g Goat’s cheese (mine had added herbs)
2oz./50g Smoked Gouda
2oz./50g Colby cheddar
20z./50g Sharp cheddar
Salt and pepper to taste

Sage, toasted breadcrumb and Parmesan crust:
2 oz./50g Parmesan
½ cup Bread crumbs, lightly toasted for 1-2 minutes.(sometimes, I add 1
tbsp butter)
5-6 sage leaves, chopped (you can sub it with your fave herb as well)

   1. In a large pot, boil the pasta till just about done or al dente.
Drain. Set aside.
   2. In a saucepan heat the 2 tbsp of the oil and then saute the
onions for 3 minutes. Add the garlic. Continue to saute until the onions
are translucent, 2 more minutes.
   3. Add in the remaining 1 tbsp of olive oil and add in the flour and
stir till all the oil has been absorbed.
   4. Whisk in the milk, a little at a time, until all the milk has
been incorporated and the sauce is thick enough to coat a spoon. Stir
frequently for about 5 minutes.
   5. Stir in the cheeses until uniformly blended.
   6. Toss the pasta in the cheese sauce and add salt and pepper as
desired.
   7. Toss the Parmesan, sage and breadcrumb together for the crust
topping.
   8. Transfer this to a buttered glass baking dish or a gratin dish
and top it with the bread crumb mixture.
   9. Bake it in a preheated oven at 375F/190C for 30 minutes or until
topping is golden brown in colour.
  10. Let it sit for 5 minutes before serving.

Let Your Taste Buds Guide You and Happy Cooking!