Cook pasta in a pot of boiling salt water until al dente. Drain and then set aside. Preheat oven to 375 degrees.
Melt 1 tablespoon of the butter in a heavy non-stick saucepan and sprinkle with the flour. Cook for a minute or two, then stir with a wooden spoon. Remove from heat and add the milk all at once, along with the bay leaf. Cook over medium high heat stirring, until the sauce thickens, about 5-7 minutes. If there are any lumps, whisk mixture with a wire whisk. Remove the bay leaf and take off stove. Season with paprika and dry mustard.
In a small bowl, reserve 3 ounces of the Cheddar, 3 ounces of the Gouda and 3 ounces of the Parmesan. Toss together. Stir the remaining Cheddar, Gouda and Gorgonzola into the flour and milk mixture and set aside.
In a small fry pan, melt the remaining 2 tablespoons of butter and combine with the breadcrumbs. Turn off heat. In the bottom of a 1 1/2 quart baking dish with 3-4 inch sides, sprinkle 2 tablespoons of the reserved cheese. Add the onion and garlic to the cheese sauce. Season to taste with salt and pepper.
Layer a third of the macaroni in the baking dish and top with a third of the cheese sauce. Repeat this step two more times, ending with the cheese sauce. Sprinkle with the remaining shredded cheeses then with the Parmesan cheese or Pecorino cheese and finally with the breadcrumbs. Bake for 20-25 minutes or until the top is crispy or browned in spots.