Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x9-inch baking dish with cooking spray.

Meanwhile, melt butter in a heavy saucepan over medium-low heat. Whisk in flour until mixture is a smooth paste and no lumps remain. Slowly pour in evaporated milk, whisking continuously. Whisk in Worcestershire, Dijon mustard, and salt, and cook until slightly thickened, about 2 minutes.

Add in the 1/4 cup each of fontina and sharp Cheddar. Remove rind from Brie. Add Brie to the sauce and stir until all cheese is melted, about 1 minute.

Drain pasta and add to the cheese sauce. Pour half of the macaroni and cheese into the prepared baking dish.

Toss remaining 2 tablespoons each of fontina and sharp Cheddar cheese together in a small bowl; sprinkle half of cheese mixture over pasta. Pour remaining pasta into the dish; sprinkle remaining cheese mixture over the top.