Instructions:

Preheat oven to 325 degrees F. Butter and set aside a 9 x 13-inch casserole dish, pull out half & half and butter (both should be about room temperature). Place bread in a medium bowl. In the microwave, melt 4 tablespoons butter and 1/2 teaspoon garlic powder. Pour butter into the bowl with bread and toss. Set bread crumbs aside.

Melt 6 tablespoons butter in a large sauce pan (enough to hold 10 cups) over medium heat. When the butter melts add flour. Cook, whisking, 1 minute. While whisking, slowly pour in milk and add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon red pepper, 1/2 teaspoon garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in 2 cups sharp cheddar cheese, 1 cup vintage white extra sharp cheddar cheese, 1 cup Swiss cheese and 1 cup romano; set cheese sauce aside. Blend the remaining cheese together.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2-3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is just slightly undercooked. Transfer macaroni to a colander, rinse under cold running water, and drain well. Add salt and pepper to taste and add 2 tablespoons butter. Stir the cheese sauce into macaroni.

Pour mixture into 9x13-inch dish. Sprinkle remaining 1 cup vintage white extra sharp cheddar cheese, 1/2 cup Swiss cheese and 1/4 cup romano, add bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes.