The mixture came out a little too thick to put on the pasta, so I added two tablespoons of margarine (my favorite kid, The "I Can't Believe It Is Not Butter" Mediterranean blend). This was a mistake because it then became way too soupy. I didn't try to doctor it anymore at this point, just poured it on the cooked pasta and stirred it up.
The end result was it was more rich and a little more flavorful than the last attempt and tasted ok, but it was not stunning, and was also too fattening, cost at least $3 more and with too much competition between all of the cheeses to get tones of any one of them when eating.
I have decided I am going to give up trying to duplicate the one from the restaurant and use this as a base to just come up with something on my own that will not be as good, but more affordable and easier to make.
Next time I am going to try using a white sauce as a base, just adding the Italian Blend cheeses to that along with 1/2 tsp of nutmeg, 1/4 tsp of seasoned salt, 1/4 black pepper, 1 tsp Italian Seasoning and maybe 1 tsp of dill.