"Multicultural" Mac & Cheese

1 cup shredded New York Sharp Cheddar (yellow)
1 cup shredded Wisconsin White Cheddar
1 cup shredded Fontina
1 cup shredded Gruyere
1/2 lb macaroni noodles (or 1/2 box)
4 tbsp butter
4 tbsp flour
3 cups whole milk
Pinch nutmeg
Salt and Pepper
1/2 cup dried breadcrumbs
1-2 tbsp olive oil

Preheat oven to 375 degrees.
Cook the macaroni according to package directions.
Meanwhile, make the cheese sauce. Melt the butter in a large saucepan over medium heat. Slowly whisk in the flour, and cook for about 1 minute or until bubbly. Slowly whisk in the milk, whisking constantly and until smooth. Cook until sauce begins to thicken, stirring occasionally. Add salt, pepper and nutmeg once sauce is thick. Add the 4 cheeses together, a handful at a time until the sauce reaches a nice, thick "cheesyness" (you may not use all the cheese).
Drain the macaroni noodles and put back in the same pot. Pour the sauce over the noodles and mix well. Pour the mixture into a greased baking dish.
Combine the breadcrumbs with the olive oil and mix until the breadcrumbs are all moistened. Sprinkle over the top of the mac & cheese.
Bake for 30-35 minutes or until bubbly and golden brown on top.

*Why is this called "multicultural" mac & cheese? Because you are using 4 cheese from practically all over the world! 1 from New York, 1 from Wisconsin, 1 from Italy, and 1 from Switzerland. One of my youth group kids actually came up with the name, and I loved it, so it stuck! This mac is so easy to make, you will never want the boxed stuff again. It comes out so creamy and rich, and oh yeah, CHEESY! I like to sprinkle even more cheese on top under the breadcrumbs, just for more cheesyness. You know me, anytime there is chees involved, I am on board!! Enjoy!

Delight yourself in the LORD and he will give you the desires of your heart. Psalm 37:4