Pasta with Four Cheese Sauce

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, which means the pasta should be cooked but still have a bit of bite. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. In a large saucepan over medium heat, melt the butter until it bubbles gently. Sprinkle in the flour, stirring constantly with a whisk for about 1 minute to create a smooth paste called a roux.
3. Slowly whisk in the milk, ensuring there are no lumps. Add the garlic powder. Continue to cook, stirring often, until the mixture begins to thicken and bubble, about 4-5 minutes.
4. Reduce the heat to low and add the Parmesan, mozzarella, Gorgonzola, and cheddar cheeses to the sauce, stirring until each cheese melts fully and the sauce is smooth. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, to reach desired consistency.
5. Season the cheese sauce with salt and freshly ground black pepper to taste. Remember, cheeses can be salty, so taste the sauce before adding more salt.
6. Add the drained pasta to the cheese sauce and toss well to coat each piece of pasta thoroughly.
7. Divide the pasta among serving plates. Garnish with chopped fresh parsley if desired, and serve immediately while hot.