-
1
Grate all of the cheeses.
-
2
Set aside.
-
3
Mix together the cheddar and jack cheese and set aside 1/4 cup in a separate bowl.
-
4
Cook pasta until there is still a little bite (a minute or so short of the package instructions for al dente).
-
5
When done, drain pasta.
-
6
Warm the milk over low heat and keep it warm.
-
7
Measure out all seasonings so they are ready to be thrown into the sauce.
-
8
Melt 3 Tablespoons of butter in a pan over medium-low heat and then add flour, stirring constantly until blended.
-
9
Stir warmed milk and bay leaf into the butter mix.
-
10
Stir constantly until thickened.
-
11
Remove from heat and using a whisk, stir in paprika, mustard and salt and pepper.
-
12
Remove bay leaf and begin to stir the large bowl of cheddar and jack cheese and the blue cheese into the sauce.
-
13
Add the pan back onto low heat if the cheese isnt melting.
-
14
Once melted, remove from heat.
-
15
Sprinkle half of the reserved cheese in the bottom of a 9x13 inch baking pan.
-
16
Pour 1/3 of cooked/drained pasta into the baking pan, then pour 1/3 of the sauce over the pasta and repeat these layers twice more.
-
17
Melt remaining 3 Tablespoons of butter in a pan over medium heat and add the bread crumbs.
-
18
Cook until bread crumbs are toasted.
-
19
Sprinkle breadcrumbs over pasta and then sprinkle parmesan cheese over breadcrumbs.
-
20
Bake on 375F for 20 minutes.
