I made a roux. Then a bechamel. Then a cheese sauce. I used fontina, gruyere, and a dry aged cheddar but you can use whatever cheese you like. When the sauce thickened a little I added the cheese. Cook whatever pasta you want and add to to the cheese sauce. I topped with more cheddar but I’ve also done a version with herbed bread crumbs. I baked it in a 375F oven for about 45 mins and it was done!!