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Ingredients

• 3 cups  whole milk
• 4 tablespoons  unsalted butter
• 1   medium onion, finely diced (about 1 cup)
• 1   bay leaf
• 1/4 cup  all-purpose flour
•   Kosher salt and freshly ground black pepper
•   Pinch freshly grated nutmeg
• 1/4 teaspoon  Tabasco sauce; more to taste
• 5 ounces  Gruyere, coarsely grated (about 1-3/4 cups lightly packed)
• 8 ounces  blue cheese (I like Maytag Blue), crumbled (about 2 cups)
• 1 pound  dried penne rigate pasta
• 1 tablespoon  finely grated lemon zest
• 11 ounces  Monterey Jack, cut into 1/2-inch dice (2 cups)
• 1/2 cup  chopped fresh flat-leaf parsley
• 2 tablespoons  fresh thyme leaves
• 2-1/2 ounces  Parmigiano Reggiano, freshly grated (scant 1 cup)
• 3/4 cup  fresh breadcrumbs

Description

Adding The Cheese In Two Stages Helps To Create The Best Consistency.

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