First, grate up all the cheese except the burrata. Do not use pre-shredded cheese for this or I will personally come over there and smack the piss out of you (lovingly)

Then in a wide, high-walled skillet or standard saucepan on medium-low heat, combine the flour and butter and mix into a paste, whisking constantly and cooking until golden (not brown). At the same time in a separate pot, heat the milk until it is almost boiling to scald it.

After the milk is scalded and the roux is golden, remove pan from heat and slowly stream in the milk in 1/4 cup increments, whisking constantly. This part is easier with an extra set of hands. Once all the milk is added, return to medium low heat and simmer until thickened, stirring frequently.

You'll want to start cooking the pasta about halfway through the sauce thickening. Cook it 1-2 minutes less than the instructions say if baking.

Once the sauce is done thickening, remove from
the heat and add your grated cheese and burrata balls, mixing until it’s all fully melted in. Then transfer everything including the pasta into either a serving dish and dig in, or transfer to a baking dish (make sure it’s not a glass one, I don’t like those because they can shatter if the oven gets too hot) and add maybe about 1/4 cup of extra milk if needed. Then cover with foil and bake at 350 for 20-30 minutes and you’re golden!