Macaroni and cheese

This is especially for Cory. We always have ham for Christmas day dinner and he is the one who requested a change from cheese potatoes to homemade macaroni and cheese. This is also courtesy of Chef Emeril Lagasse...so, BAM! 

4 Tbsp. butter, plus 2 Tbsp, plus 1 Tbsp. 
4 Tbsp. flour 
2 cups half and half (I use fat free half n half...yes, look for it) 
3/4 tsp. salt 
1/4 tsp. ground white pepper 
1/4 tsp Emeril's Red Hot Sauce (or whatever you can find if your store doesn't carry this one)
8 1/2 oz. grated Parmigiano-Reggiano, or other good quality parmesan cheese (about 2 cups) 
1 pound elbow macaroni 
1/2 tsp minced fresh garlic 
4 oz. grated cheddar cheese 
4 oz. grated fontina cheese 
4 oz. grated gruyere cheese (or Swiss Cheese) 
1/4 cup fresh bread crumbs (but I used progresso brand 'cause it's what I have on hand) 
1/2 tsp. Essence or Creole Seasoning (if you don't have any of Emeril's Essence, recipe follows) 

Make your own Essence: 
2 1/2 Tbsp. paprika 
2 Tbsp. salt 
2 Tbsp. Garlic Powder 
1 Tbsp. Black Pepper 
1 Tbsp. Onion Powder 
1 Tbsp. Cayenne Pepper 
1 Tbsp. dried Oregano 
1 Tbsp. dried Thyme 
Mix all together, yields 2/3 cup of Essence 

Macaroni and Cheese Directions: 
In a heavy, medium saucepan, melt 4 Tbsp of 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 4-5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 oz. of the grated parmesan. Stir intil cheese is melted and sauce is smooth. Cover and set aside. 
Preheat oven to 350 degrees F. 
Fill a large got with water and bring to a boil over high heat. Add salt to tast and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for a bout 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 Tbsp. of the butter and the garlic and stir to combine. Add the sauce and stire until well combined. Set aside. 
Use the remaining tablespoon of butter to grease a 3-quart baking dish and set aside. 
In a large bowl, combine 4 oz. of remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine. 
Place 1/3 of the macaroni in the bottom of prepared baking dish. Top with 1/3 of the mixed cheeses. Top with another 1/3 of the macaroni and another 1/3 of the cheeses. Repeat with the remaining macaroni and Cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 oz grated parmesan, and the Essence. Sprinkle over the top of the macaroni and cheese. 
Bake for 40-45 minutes, or until bubbly and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving. 

Well worth the effort...although, I only allow this decadence once a year for Christmas Day. BAM!