1. Preheat oven to 400˚F oven. Cook pasta according to package directions; drain reserving 1/4 cup pasta water.

2. Meanwhile, melt butter in large high-side skillet or saucepan over medium heat. Cook onions and garlic for 3 to 5 minutes or until tender. Sprinkle with flour. Cook for 2 to 3 minutes or until smooth.

3. Slowly whisk in milk and cream. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in mustard, salt and pepper. Reduce heat to low. Stir in 3/4 cup Cheddar, 3/4 cup Gruyere, 1/3 cup goat cheese, all the brie and 1/4 cup Parmesan until melted.

4. Toss in pasta and reserved pasta water until well coated. Transfer to greased 9 x 13-inch baking dish. Sprinkle with each remaining cheese.

5. Bake for 15 to 20 minutes or until golden brown and bubbling.

Tip: This is a great way to use up any leftover cheese from a cheese tray. Substitute with any mix of cheese you have on hand.

Stir herb mix of finely chopped fresh chives, thyme and parsley to cheese sauce for fresh finish.

• 48 g Fat
• 29 g Saturated Fat
• 150 mg Cholesterol
• 950 mg Sodium
• 68 g Carbohydrate
• 3 g Fiber
• 7 g Sugars
• 36 g Protein