(adapted from Fine Cooking)

3 1/2 cups large elbow noodles
1 stick of butter
1 small onion, diced
3 cloves garlic, minced
6 tablespoons flour
2 tablespoons dijon mustard
1 quart whole milk, warm
1 bay leaf
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon thyme
1/4 teaspoon salt
14 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana Hot Sauce
8 ounces sharp cheddar cheese, grated
4 ounces Monterrey Jack cheese, grated
4 ounces Gruyere cheese, grated
4 ounces cream cheese
2 ounces Parmesan cheese, grated

Meanwhile, in a large pot melt butter over medium heat and add the onions and garlic.  Saute for approximately 3-5 minutes, until the onions are translucent.

Add the flour and stir until for a few more minutes.  Do not allow to brown.  Add the mustard and stir.

Switch to a whisk and add the warm milk.  Add the bay leaf, nutmeg, thyme, salt, and pepper.   Allow the mixture to simmer on low heat for approximately 10 minutes to allow the flavors to come together.  Add the Worcestershire sauce, hot sauce, and all of the cheese except the Parmesan.  Remove from heat and add the noodles.  Stir until combined.