Cook elbow macaroni according to package. Bring water to a boil, add 1-tablespoon salt, add elbow macaroni, stir and return to a boil. Cook uncovered stirring occasionally for 10 minutes. Drain pasta and place back in pot.
Grease a casserole dish with butter cooking spray, set aside.
While pasta is cooking, mix olive oil, cayenne pepper, and Italian-style bread crumbs in a bowl (make sure olive oil is mixed throughout). Then heat a sauté pan on medium heat until lightly browned; about 2 minutes. Remove pan from heat and set aside.
In a large bowl mix all cheeses together (cheddar, pepper jack, mozzarella, and feta).
In a separate bowl, mix the cooled melted butter, 2 cups milk, 1 egg beaten, 1 teaspoon salt, 2 1/2 teaspoons sugar and black pepper.
Pour cheese into cooked pasta and stir. After stirring in cheese, stir the milk mixture into the pasta and cheese.
Pour mac and cheese mixture into a 3-quart oblong casserole baking dish. Sprinkle bread crumb topping on top of mac and cheese mixture.
Cook on 350°F for 25 minutes until cheese is melted throughout and bread crumbs are toasted on top.