Begin by bringing a large pot of water to a rolling boil and seasoning generously with salt. Add your choice of dried pasta and cook until al dente, roughly 8-10 minutes. Once done, drain the pasta and reserve about ½ cup of the starchy cooking water.

In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in ¼ cup of all-purpose flour until smooth and cook for about 5 minutes, stirring frequently until the mixture turns a light sandy color.

Slowly whisk in the warmed 4 cups of whole milk into your roux, ensuring there are no lumps. Increase the heat slightly and bring the mixture to a gentle simmer, cooking for about 5 minutes until it thickens. Stir in 2 teaspoons of Cajun seasoning and 1 teaspoon of vinegar-based hot sauce, then gradually add in the shredded cheeses, stirring continuously until melted and creamy.

Carefully fold the cooked pasta into the luscious béchamel sauce, ensuring each piece is fully coated. If the mixture seems too thick, add a splash of the reserved pasta water.

In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Add ⅓ cup of buttery crackers or panko breadcrumbs, tossing to coat them in the melted butter. Toast the breadcrumbs for 3-5 minutes until they turn golden brown and crispy.

Transfer your creamy 4 Cheese Mac and Cheese to a serving dish, and generously sprinkle the toasted breadcrumbs over the top. Serve hot with a fresh salad.