Step 1

Grate all cheeses.

Step 2

Pre-heat your oven to 350°F.

Step 3

Cook your elbow pasta until al dente, drain, and set aside.

Step 4

Cut a slit into the halved onion and place a bay leaf in the slit.

Step 5

Place the onion into a saucepan with 2 whole cloves of garlic.

Step 6

Start making the mornay sauce by adding the milk to the saucepan and simmer at medium-low heat.

Step 7

In a separate large saucepan, melt 8 tbsp of butter and add ½ clove grated garlic.

Step 8

Cook for 30 seconds and then slowly add the flour, whisking to combine, and cook for 2 more minutes.

Step 9

Do not let it burn.

Step 10

Ladle in the warm milk (without the onion, bay leaf and garlic), whisking constantly, until combined and smooth.

Step 11

Add the nutmeg, black pepper, and cayenne pepper.

Step 12

Add 5 ounces cheddar, 5 ounces Taleggio, 3 ounces fontina, and 3 ounces Gouda.

Step 13

Pour the mornay sauce over the cooked pasta and toss to combine.

Step 14

Mix in the rest of the cheeses until it's at your desired consistency.

Step 15

Pour into a baking dish.

Step 16

In a small sauté pan, melt 3 tablespoons butter and add the panko breadcrumbs, thyme and lemon zest.

Step 17

Cook on low heat until golden-brown.

Step 18

Evenly sprinkle onto the macaroni in the baking dish.

Step 19

Bake in a 350°F oven for 20 minutes and serve immediately.