In a medium saucepan melt 4 tbsp of the butter over low heat. Add the flour and stir to combine making a roux. Cook (stirring frequently) for 3 minutes.
4 tbsp. All-Purpose Flour
Increase the heat to medium and whisk in the half & half a little at a time. Cook until thickened (about 4 to 5 minutes) stirring frequently.
2 c. Half & Half
Remove the roux from the heat and season with the salt, pepper, Italian seasoning, and 1 c. of the grated parmesan. Stir until the cheese is melted and the sauce is smooth.
3/4 tsp. Salt, 1/4 tsp. Pepper, 1 tsp. Italian Seasonings
Cover and set aside.
Preheat the oven to 350°F.
Fill a large pot with water and bring to a boil over high heat. Add the macaroni. Return to a boil, reduce the heat to a low boil and cook until macaroni is very al dente (slightly undercooked).
1 lb. Elbows Macaroni
Drain in a colander and return the macaroni to the pot. Add 2 tbsp of the butter and roux and stir to combine. Set aside.
3/4 tsp. Garlic
Using the remaining butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine the remaining cheeses. Toss to combine.
1 c. Mild Cheddar Cheese, 1 c. Sharp Cheddar Cheese, 1 c. Monterey Jack Cheese
Place 1/3 of the macaroni in the bottom of the prepared baking dish. Top with 1/3 of the mixed cheeses. Continue layering until all the cheese and macaroni is in the dish. Sprinkle bread crumbs over the top of the macaroni and cheese.
1/4 c. Italian Bread Crumbs
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Notes
Work with what you have: Feel free to experiment with cheese and pastas. I have had great luck with bow tie and rotini pastas.