the best bleu cheese mac 'n' cheese

ROQUEFORT BLEU CHEESE (crumbled)
NEW ZEALAND SHARP CHEDDAR OR SHARP CHEDDAR (grated)
MOZZARELLA (grated)
1 lb. macaroni salad or small shells pasta (cooked & drained)
1 qt. half & half
5 tablespoons butter
5-6 tablespoons flour
4 cloves garlic (crushed)
S & P to taste
milk to thin
cornstarch to thicken
5 tablespoons butter
2 cloves garlic (crushed)
6-8 slices sourdough bread

-This is a very special recipe so only give it out to the ones you love, otherwise only make it to impress. Preheat oven to 425. Cook macaroni salad noodles as directed, make sure to salt water generously. Cook al dente, rinse and pour back into large pot. In large frying pan take the butter, garlic & flour set over medium heat and allow to melt and turn into a rue (paste). Slowly increase heat to medium high and stir rue while adding half & half/milk. (For lower fat content use milk). Allow to come to boil to active rue and thicken. Add enough milk to make 4-5 cups of sauce, better to have more than less so add more milk to ensure you have plenty of sauce. Once sauce is to gravy like consistency (add cornstarch & milk if needed) turn to low heat and start adding grated cheeses.
-Add whatever cheese you have in the fridge but only use half of the block of bleu, you will use the rest later. Sauce should be very stringy and thick with cheese. Salt & Pepper to taste, don't be afraid of salt- it is your friend that this stage. Take pasta that was set aside in the large pot and slowly pour cheese sauce in. Make sure the sauce has out numbered the pasta- it is better to have more sauce since it will dry out while in oven if you don't have enough. Mix well to make sure all pasta is loaded with sauce.
-Take 9x13 dish and pour pasta into pan. This should nearly come to top. Take remaining blue cheese crumbles and cover top of 9x13, set aside.
-Take 6-8 slices of sourdough bread and cut into quarter inch pieces. Take a clean frying pan, add 5 T. butter, garlic and melt. Remove from heat. Add bread and stir till all pieces are coated in butter & garlic. Pour on top of dish and spread evenly. Set in oven. The bread needs to brown quickly but don't over cook- this is when the pasta will dry out and cheese begins to break down. Once top is golden brown remove from oven and serve hot.