Instructions:
Preheat oven to 350° F. Lightly butter a 9 x 13 inch shallow baking dish.

To make topping, melt 4 tablespoons butter with ½ teaspoon garlic powder.  In a medium bowl, toss butter together with bread cubes and set aside. 

In a separate small bowl, combine 1 cup Vintage White, ½ cup Swiss and ¼ cup Romano cheeses.  Reserve for topping.

In a large pot, bring 6 quarts of water to a boil.  Add 1½ tablespoons of salt and pasta. Cook, according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente.  Drain in a colander and set aside.

Prepare sauce while pasta is cooking.  In a large saucepan, over medium heat, melt 4 tablespoons of butter.  Whisk in flour and cook 3 minutes, whisking constantly.  Gradually add half and half and milk and bring just to a boil, whisking constantly.  Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 minutes.  Stir in remaining garlic powder, salt, pepper, red pepper flakes and nutmeg.  Add remaining Vintage White, Swiss, Romano and sharp cheeses.  Stir until cheese is melted.  Remove pan from heat.  Fold pasta into cheese sauce.
 
Pour mixture into prepared baking dish.  Sprinkle with reserved cheese. Top with bread cube mixture.  Bake 25-30 minutes, until cheese is bubbly and top begins to brown.  Let sit 5 minutes before serving. Garnish with chopped parsley.

Serve 8-10 as a main course
Prep Time: 30 minutes
Baking Time: 25-30 minutes