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1
Preheat the oven to 350 degrees F.
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2
In a large pot, bring the water to a rolling boil.
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3
Add the salt.
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4
Taste the water.
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5
It should be salty like sea water.
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6
Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks.
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7
Cook until the macaroni is still quite firm, 8 to 10 minutes.
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8
Pour the macaroni and water into a strainer placed over the sink.
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9
Allow the water to drain out, reserving approximately 1 cup of the liquid.
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10
In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer.
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11
Add the mustard and 3 cups of the Gruyere.
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12
Season with salt and pepper, to taste.
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13
Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream.
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14
Add the Parmesan and Cheddar.
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15
Stir with a wooden spoon and simmer again until smooth.
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16
Add a splash of Worcestershire and a splash of hot sauce.
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17
Stir to blend.
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18
Taste for seasoning.
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19
Add the macaroni to the cream and stir gently to blend.
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20
Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors.
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21
Remove and discard the garlic cloves.
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22
Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top.
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23
Serve immediately.
