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Kat's Four Cheese Pasta 

1 pound elbow macaroni
5 tablespoons unsalted butter or margarine
1 onion, finely chopped
1 clove garlic, finely chopped
3 tablespoons all purpose flour
3 cups low fat milk, heated; do not boil
1/2 pound sharp Cheddar cheese, shredded
1/2 cup grated Parmesan cheese
4 ounces Gruyere cheese or Swiss cheese, shredded
1/2 cup crumbled bleu cheese
6 drops liquid red pepper seasoning
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
4 plum tomatoes, peeled, seeded and diced
1 cup fresh bread crumbs
1 tablespoon chopped parsley

Cook macaroni following package directions until al dente; firm but tender. Drain; rinse with cold water; drain again. Preheat oven to 375F. Grease 13 x 9 x 2 inch baking dish. Melt 3 tablespoons butter in medium size saucepan over medium heat. Add onion and garlic; saute 4 minutes. Stir in flour; cook 1 minute. Gradually whisk in hot milk. Bring to boiling, stirring often; cook 1 minute. Remove from heat. Reserve 1/4 cup each Cheddar and Parmesan cheese. Stir remaining Cheddar, Parmesan, Gruyere, bleu cheese, red pepper seasoning, dry mustard, salt and pepper into sauce until cheeses just melt. Combine macaroni, sauce and tomatoes in large bowl. Pour into prepared baking dish. Bake in preheated oven for 15 minutes. Combine reserved Cheddar and Parmesan cheeses, bread crumbs and parsley in small bowl. Melt remaining 2 tablespoons butter in small saucepan. Add to crumb mixture; stir to combine. Sprinkle over top of macaroni. Bake 10 to 15 minutes longer or until bubbly and top is browned.

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