Macaroni and Cheese - water

Method

• Preheat the oven to 350 degrees F.
• In a large pot, bring the water to a rolling boil.
• Add the salt.
• Taste the water.
• It should be salty like sea water.
• Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks.
• Cook until the macaroni is still quite firm, 8 to 10 minutes.
• Pour the macaroni and water into a strainer placed over the sink.
• Allow the water to drain out, reserving approximately 1 cup of the liquid.
• In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer.
• Add the mustard and 3 cups of the Gruyere.
• Season with salt and pepper, to taste.
• Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream.
• Add the Parmesan and Cheddar.
• Stir with a wooden spoon and simmer again until smooth.
• Add a splash of Worcestershire and a splash of hot sauce.
• Stir to blend.
• Taste for seasoning.
• Add the macaroni to the cream and stir gently to blend.
• Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors.
• Remove and discard the garlic cloves.
• Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top.
• Serve immediately.