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1
Heat oven to 350u00b0F.
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2
Put a large pot of well salted water on to boil.
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3
Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
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4
Melt the butter in a medium saucepan over medium low heat.
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5
add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
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6
Add the flour and cook, stirring, for 2 minutes.
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7
Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
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8
Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
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9
Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
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10
Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
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11
Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
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12
Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
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13
Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
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14
Sprinkle with the remaining Parmigiano and the breadcrumbs.
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15
Bake until bubbling and golden, 50 to 60 minutes.
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16
Let rest for 5 to 10 minutes before serving.
