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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.
Cook the elbow noodles, 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.
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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.
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