1 1/2 pounds macaroni (or penne, or whatever other macaroni-like pasta)1 stick butter3 Tbsp minced garlic3 Tbsp minced shallot/red onion/white onion3/4 cup flour1 quart milk1 1/4 pounds crumbled gorgonzola or other bleu cheese3/4 pound other semi-hard cheese like cheddar or gouda1 tsp nutmegCayenne pepperSalt and pepperDirections:Preheat oven to 300 degrees F. Boil pasta in a large pot of (salted) water until ALMOST done (it'll finish cooking in the oven).In a large saucepan over medium heat, melt the butter. Sautee garlic and shallot/onion until tender. Add flour, stir constantly for about 8 minutes to make a roux.Whisk in the milk, and cook until the mixture starts to thicken. Grate/crumble the cheese at this stage if you haven't already. When the milk gravy starts to boil, remove from heat. Mix in the cheese. If you want a nice smooth sauce, put the sauce in a blender (recommended). Season with salt, pepper, and cayenne.Put pasta in a large baking dish (a deep tray), and fold in the sauce. Optional: Spinkle cayenne and crumbled bleu cheese over the top.Cover the dish with foil, and bake at 300 degrees for about an hour. If you want the top to be browned, remove the foil for the last 10 minutes of cooking.