4 Cheese Baked Macaroni

• 4 tablespoons butter
• 2 tablespoons butter
• 1 tablespoon butter
• 4 tablespoons flour
• 2 cups half-and-half
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon hot sauce
• 8 1/2 ounces grated parmigiano-reggiano cheese (about 2 cups)
• 1 lb 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 breadcrumb
• 1/2 teaspoon spice essence (Emeril Lagasse's Essence)

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.

butter, butter, butter, flour, salt, white pepper, hot sauce, cheese, elbow macaroni, garlic, cheddar cheese, cheese, gruyere cheese, fresh breadcrumb, spice

Taken from www.food.com/recipe/4-cheese-baked-macaroni-104588 (may not work)