- Kosher salt
- 10 cups of water
- 1 quart heavy cream
- 2 tablespoons Dijon mustard
- 3 cups grated Gruyere cheese
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup finely grated Cheddar cheese
- freshly ground pepper (black or white - either works!)
- 3 cups of elbow macaroni
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Worchestire sauce
- 2 cloves of garlic, peeled and crushed
- 1/2 cup toasted plain bread crumbs
In a large pot, boil ten cups of water. When water is boiling, add a handful of kosher salt. Next, add the elbow macaroni and let it cook until al dente (the pasta shouldn't crunch, but should feel firm when you bite into it). Save 1 cup of the cooking water, strain the pasta and set aside.
In a large saucepan, add the cream, garlic cloves, and the 1 cup of cooking water and bring to a simmer over low-medium heat. Once at a simmer, add salt, pepper, mustard, and Gruyere cheese. Stir together the cheese and cream mixture constantly until combined together. Next, add both the Parmesan and Cheddar cheeses, again stirring until combined and the cheeses are melted and the mixture is at a simmer. Add in the Worchestire sauce and hot sauce, and stir until combined.
Next, remove the cloves of garlic and add in the cooled macaroni and stir carefully until the macaroni is coated with the cream and cheese mixture. Turn off the stove and let the mixture sit so the flavors meld together. Butter the sides of a baking dish (at least 9x13") and pour the macaroni mixture into the buttered dish and top with the toasted bread crumbs. (and any extra Parmesan that you might want to grate on top..)
Place the dish into a 350 degree oven for 10 minutes. Let it cool for 5 minutes and then serve!