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World`s Best Macaroni and Cheese

12 ounces elbow macaroni
2 tablespoons butter
2 cloves garlic, chopped fine
2 tablespoons all-purpose flour
3/4 tablespoon dry mustard
1 bay leaf
1 sprig fresh thyme
1/2 cup milk
2 cups half-and-half
3/4 tablespoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 cups grated French Gruyere cheese
1 cup grated Swiss Fontina cheese
1/2 cup grated Parmigiana-Reggiano cheese
Kosher salt and freshly ground black pepper to taste
Crispy Topping (recipe follows)
2 tablespoon butters, room temperature, for greasing dishCook macaroni according to package directions, drain and let cool.To make sauce: Melt butter in a saucepan over medium heat. Add garlic and saut? 20 seconds. Add flour and cook, stirring with a wooden spoon, 1 to 2 minutes; do not brown. Add mustard, bay leaf and thyme and whisk in milk and half-and-half. Bring up to a boil while whisking, add Worcestershire and hot pepper sauce and simmer slowly about 20 minutes. Strain through a medium strainer, add the cheeses and mix until smooth. Season to taste with salt and pepper.Prepare crispy topping.Preheat oven to 375 degrees F.Butter a 13 x 9-inch baking dish. Mix macaroni with sauce. Place in baking dish and top with crispy topping. Bake in preheated oven 20 to 30 minutes until golden and bubbly. Serve immediately.Makes 4 servings.Crispy Topping
1 1/2 cups coarse bread crumbs
1/4 cup (1/2 stick) melted butter
1/2 cup chopped parsley
Salt and pepper to tasteIn skillet, saut? bread crumbs lightly in melted butter until lightly browned. Add parsley and season with salt and pepper.NOTE: This can be prepared ahead of time.

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