Directions

1. Heat medium saucepot of salted water to boiling on high.
2. In large saucepot, melt butter on medium heat. Sprinkle flour over melted butter. Cook 1 minute or until well combined, stirring constantly with wooden spoon. Reduce heat to medium-low. While whisking, slowly drizzle milk into pot. Add garlic and 1/2 teaspoon salt. Heat sauce to simmering on medium, whisking and scraping pot. Simmer 1 minute or until thickened, whisking constantly.
3. By handfuls, add cheeses to sauce, stirring until melted before adding more. Remove from heat; discard garlic.
4. Cook pasta as label directs. Drain well, then stir into pot with cheese sauce and 1/4 teaspoon salt. Serve immediately. Or, transfer to 3-quart baking dish. Cool, cover, and refrigerate up to 3 days. Reheat, covered with foil, at 350 degrees F until hot in center, about 1 hr.