Italian Four-Cheese Mac and Cheese

Preheat oven to 400°F (200°C).

Shred the Toma, Provolone, Mozzarella, and Parmesan cheeses and toss them together in a bowl. Set aside.

In a large pot or Dutch oven, melt the butter over medium heat.

Whisk in the flour to create a roux. Cook, stirring constantly, for about 10 minutes until it's lightly golden and has a nutty aroma.

Gradually whisk in the scalded milk until the sauce is smooth. Continue to cook until it thickens slightly, but keep it thinner than a typical cheese sauce.

Reduce heat to low and stir in about three-quarters of the shredded cheese blend until fully melted. Reserve the remaining cheese for the topping.

Season the sauce with salt and freshly ground black pepper to taste.

Add the bunch of fresh thyme to the sauce, cover the pot, and let it infuse off the heat for 5-10 minutes. Remove and discard the thyme bunch.

While the sauce infuses, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain well.

Add the drained pasta to the cheese sauce and stir until everything is well combined.

Pour the mixture into a 9x13-inch baking dish.

Bake for 10 minutes.

Remove from the oven, sprinkle the reserved cheese evenly over the top.

Turn the oven to the broil setting and broil for 2-3 minutes, or until the top is golden brown and bubbly. Watch carefully to prevent burning.

Let the mac and cheese rest for a few minutes before serving.