Four Cheese Macaroni and Cheese

Four Cheese Macaroni and Cheese

4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano , or other good-quality
parmesan cheese (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning

In a heavy, medium saucepan melt 4 tablespoons of the butter over low
heat. Add the flour and stir to combine. Cook, stirring constantly,
for 3 minutes. Increase the heat to medium and whisk in the half and
half little by little. Cook until thickened, about 4 to 5 minutes,
stirring frequently. Remove from the heat, season with the salt,
pepper, hot sauce and 4 ounces of the grated parmesan. Stir until
cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add
salt to taste and, while stirring, add the macaroni. Return to a boil,
reduce the heat to a low boil and cook for about 5 minutes, or until
macaroni is very al dente (slightly undercooked) . Drain in a colander
and return the macaroni to the pot. Add 2 tablespoons of the butter
and the garlic and stir to combine. Add the bechamel sauce and stir
until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish
or casserole and set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese,
cheddar, fontina and gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking
dish. Top with one-third of the mixed cheeses. Top with another third
of the macaroni and another third of the cheese mixture. Repeat with
the remaining macaroni and cheese mixture. In a small bowl combine the
bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence
and toss to combine. Sprinkle this over the top of the macaroni and
cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly
and hot and the top is golden brown. Remove from the oven and allow to
sit for 5 minutes before serving.