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1
Heat the oven to broil.
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2
Use 1 T of butter to generously coat a 3-quart casserole dish.
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3
Bring 6 quarts of water to a boil in large stockpot.
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4
Add 2 T of salt, stir briefly, then add the pasta.
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5
Cook until tender and just past al dente, about 10-13 minutes, or slightly longer than package directions.
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6
Drain the pasta, then transfer it to a large bowl.
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7
Drizzle the olive oil over the pasta, then toss to coat; set aside.
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8
To make the sauce, in a small saucepan over low heat, bring the milk to a simmer.
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9
Remove the pan from the heat.
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10
In medium saucepan over medium heat, melt 1/2 cup of the remaining butter, using a whisk to swirl it to ensure the butter melts completely and does not turn brown.
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11
If the butter begins to brown, lower the heat.
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12
While whisking, sprinkle in the flour.
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13
Continue to whisk until the mixture just bubbles, about 2 minutes.
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14
Do not let the mixture brown.
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15
While whisking, slowly pour the milk in the saucepan.
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16
Continue whisking until there are no lumps.
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17
Bring the sauce to a boil, then reduce the heat to low and season with salt and pepper.
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18
Continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon, about 2 minutes.
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19
Remove the sauce from the heat.
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20
Whisk in 1 1/2 cups of the cheddar cheese, all of the Monterey Jack cheese and 1/2 cup of the Parmesan cheese.
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21
Whisk until the cheese is completely melted and the sauce is smooth.
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22
Pour the sauce over the pasta and gently toss to coat.
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23
Transfer the pasta and sauce, using a rubber spatula to scrape the bowl, to the prepared casserole dish.
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24
Set aside.
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25
In small microwave-safe bowl, melt the remaining 1 T of butter by microwaving on high for about 20 seconds.
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26
Add the breadcrumbs and remaining cheddar and parmesan cheeses; toss well.
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27
Spread the bread crumb mixture evenly over the pasta.
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28
Place the dish on the oven's middle rack and broil for 6-8 minutes, or until the edges are bubbly, and a crunchy crust forms on top.
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29
Cool briefly before serving.
