Instructions:

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 dish

Cook macaroni according to package directions, drain and let cool.

To make sauce: Melt butter in a saucepan over medium heat. Add garlic and saute.