"Fancy" Mac and Cheese

This is from my friend Lamar, who is an incredible cook. No Kraft Dinner for him! It's not quick and easy, but it's fabulous!

1. Pick your favorite pasta shape (I like the little shell shaped ones)and boil 1 pound in lightly salted water until al dente. Drain, reserving half a cup of the pasta water, just in case.
2. Grate 1/4 pound each of Fontina, Gruyère, and Smoked Mozzarella (orpick your favorite cheeses)
3. Make a bechamel sauce as follows:
4. warm 1.5 cups of milk in the microwave. just enough so it's roomtemperature or so. doesn't need to be hot
5. preheat the oven to 350°F
6. mince 2 cloves of garlic
7. over medium heat, melt 3 tablespoons of butter in a medium saucepan. sauté the garlic for about 1 minute in the melted butter.
8. *before the butter browns*, add 4 tablespoons of flour. stir until thick and pasty. don't brown the rue.
9. add 1/2 a cup of the milk, stirring to dissolve the rue. add as much of the remaining milk as you would like to make a sauce that's as think as you want.
10. Add 1 teaspoon of finely ground white pepper (black is okay, but you get specks in the sauce)
11. put the cooked pasta into a casserole dish that you've sprayed with non-stick spray and coated with unseasoned breadcrumbs
12. in the casserole dish, mix the grated cheese, bechamel sauce, and pasta. reserve some of the gruyère to sprinkle on top, or grate more.
13. if the sauce is too thick, add any remaining milk or some of the reserved pasta water until it thins to your liking
14. sprinkle reserved gruyere on top and bake at 350° until the cheese on top is bubbly and starting to brown.