Bring a large pot of salted water to a rolling boil and cook pasta according to package directions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining, then set the cooked pasta aside for later use.

While pasta cooks, melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent browning and ensure even distribution.

Sprinkle flour over the melted butter and garlic, stirring continuously for 1 minute to create a smooth roux base. Do not skip this step, as it prevents lumps and creates the foundation for a creamy sauce.

Gradually pour in whole milk while whisking constantly to eliminate lumps and ensure silky smoothness. Heat for 5-7 minutes until the mixture thickens enough to coat the back of a spoon, stirring occasionally.

Remove the pan from heat and add all four cheeses one at a time, stirring between each addition until completely melted. This cozy four cheese pasta recipe's success depends on gentle heat—never boil once cheese enters, or it will become grainy.

Season with salt, pepper, and nutmeg, then taste and adjust seasoning as needed. Add reserved pasta water 1/4 cup at a time if the sauce seems too thick, creating your ideal consistency.

Combine the cheese sauce with cooked pasta in the large pot, folding gently to coat every piece evenly. Toss for 1-2 minutes until fully incorporated and creamy throughout.

Transfer to a baking dish, top with panko breadcrumbs mixed with 2 tbsp melted butter, and bake at 375°F for 12-15 minutes until the topping turns golden brown and crispy.