-
1
In a heavy medium saucepan melt 4 tablespoons butter over low heat.
-
2
Add the flour and stir to combine.
-
3
Cook, stirring constantly for 3 minutes.
-
4
Increase the heat to medium and whisk in the half& half a little at a time.
-
5
Cook until thickened, about 4 or 5 minutes, stirring often.
-
6
Remove from heat, season with salt, pepper, hot sauce and 4 ounces of the grated parmesean cheese.
-
7
Stir until the cheese melts and is smooth.
-
8
Cover and set aside.
-
9
Preheat the oven to 350 degrees.
-
10
Fill a large pot with water, cover and bring to a boil over high heat.
-
11
Add salt to taste and add the macaroni, stirring.
-
12
Return to a boil and cook for about 5 minutes or until very al dente (slightly undercooked).
-
13
Drain in a colander and return the macaroni to the pot.
-
14
Add 2 tablespoons butter and the garlic and stir to combine.
-
15
Add the white sauce and stir until well mixed then set aside.
-
16
Using the remaining tablespoon of butter, grease a 3 quart casserole or baking dish and set aside.
-
17
In a large bowl combine 4 ounces of the remaining parmesean cheese, cheddar, fontina and gruyere cheeses, tossing to combine.
-
18
Place 1/3 of the macaroni in the bottom of the prepared casserole dish.
-
19
Top with 1/3 of the mixed cheeses.
-
20
Top with another 1/3 of the macaroni and another 1/3 of the cheese mixture.
-
21
Repeat with the remaining macaroni and cheese mixture.
-
22
In a small bowl combine the bread crumbs, the remaining 1/2 ounce of grated parmesean cheese and the Essence.
-
23
Sprinkle this over the top of the macaroni and cheese.
-
24
Bake 40 to 45 minutes or until the macaroni and cheese is bubbly and hot and the top is golden brown.
-
25
Remove from oven and let sit for 5 minutes before serving.
