Four Cheese Rotini
This recipe was inspired by recipes from Emeril Lagasse and Ina Garten.

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
¾ teaspoon seasoning salt
½ teaspoon black pepper
¼ teaspoon hot sauce (recommend Tamazula)
8½ ounces grated Parmesan or Asiago cheese
1 pound Rotini pasta (spiral)
2 tablespoons olive or vegetable oil
1 teaspoon minced garlic
4 ounces grated Cheddar cheese
4 ounces grated Fontina cheese
4 ounces grated Gruyere cheese
¼ cup fresh bread crumbs
½ teaspoon Creole seasoning

BECHAMEL SAUCE: In a heavy, medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and stir to combine, creating a roux (or paste). Gradually blend in the half and half, stirring constantly until combined, and increase heat to medium-high. Cook until thickened, about 4 to 5 minutes. Season with the salt, pepper, and hot sauce. Gradually add in the grated Parmesan and stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 350º.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste, and while stirring, add the olive oil (to prevent pasta from sticking) and Rotini. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander and return the Rotini to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

In a large bowl, combine 4 ounces of the remaining Parmesan, Cheddar, Fontina, and Gruyere cheeses. Toss to combine. Place one-third of the Rotini in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the Rotini and another third of the cheese mixture. Repeat with the remaining Rotini and cheese. In a small bowl, combine the bread crumbs, remaining ½ ounce of grated Parmesan, and the Creole seasoning - toss to combine. SPrinkle this over the top of the Rotini and cheese. Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.