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1
Preheat the oven to 350 degrees F. Lightly butter a deep 3 1/2-quart baking dish.
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2
In a small bowl, combine the cheddar, Parmigiano-Reggiano, and Manchego cheeses.
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3
Bring a large pot of salted water to a boil over high heat and cook the macaroni until barely al dente (its okay if the pasta seems undercooked; it will absorb the sauce during baking).
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4
Drain and place in a large bowl.
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5
Add 3 1/2 cups of the cheese mixture, reserving 1/2 cup for topping the casserole with.
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6
Add the parsley, thyme, and chives, and mix well.
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7
Combine the milk and heavy cream in a saucepan.
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8
Bring to a simmer over medium-high heat.
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9
Keep warm but dont boil.
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10
Meanwhile, melt the 1/2 cup butter in a large saucepan over medium heat until foamy.
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11
Whisk in the flour and cook, stirring, for 1 to 2 minutes.
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12
Whisk in the cayenne, nutmeg, and mustard.
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13
Cook until fragrant and slightly darker in color, about 1 minute.
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14
Whisk in the hot milk mixture all at once.
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15
Add the Tabasco, Worcestershire sauce, salt, and pepper, and mix well.
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16
Increase the heat if needed to bring the sauce to a gentle bubble.
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17
Cook, stirring, until the sauce thickens enough to coat the back of a spoon, about 3 minutes.
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18
Taste and adjust the seasonings as necessary.
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19
Pour the sauce over the macaroni mixture and stir gently to combine.
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20
Pour into the buttered baking dish.
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21
Combine the bread crumbs with the remaining 1 tablespoon butter and a generous amount of ground pepper.
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22
Add the reserved 1/2 cup cheese.
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23
Sprinkle the mixture over the macaroni.
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24
Bake in the middle of the oven for 30 minutes, or until the macaroni is bubbling and the crumbs are golden brown.
