Preheat oven to 350 degrees F.  To make a modified Béchamel sauce;  place a large heavy bottom skillet over low/medium heat, melt 6 tablespoons of the butter and sauté minced garlic, onion and bell peppers about 5 minutes.  Slowly whisk in flour and stir to combine and cook for about 3 minutes, stirring constantly.  Increase heat to medium and whisk in the Half and Half little by little.  Cook until thickened, about 4 to 5 minutes, stirring frequently.  Season with the salt, white pepper, Wild Bill's Meat Rub, Worcestershire Sauce, Louisiana Hot Sauce and stir in all cheeses except 1 cup of New York Extra Sharp Cheddar Cheese reserved for topping.  If the sauce is too thick, add more Half and Half.  Adjust seasonings as necessary especially the salt.  Remove from heat, cover and set aside. 

Bring a large stock pasta pot of lightly salted water to a boil and add macaroni pasta and cook 5 minutes or until very al dente; (undercooked).  Do not overcook, otherwise macaroni will be mushy.  Drain macaroni well in colander and return to pot; add 2 tablespoons of butter, mixing well.  Add the modified Béchamel sauce and cheese mixture mixing well to combine.

Spray a 3 quart casserole dish with non-stick vegetable spray, add the cheese sauce and macaroni mixture and top with remaining cup of New York Extra Sharp Cheddar Cheese.  The following bread crumb topping is optional.

Melt 3 tablespoons butter in a sauce pan and toss the bread crumbs to coat.  Top the macaroni with the bread crumbs and place in 350 degree F. oven for 30 to 35 minutes until macaroni is bubbly and golden brown on top.

Remove from oven and let rest for 5 minutes before serving.

YIELD:  10 or more servings.

Click on thumbnail sequence pixs for a larger screen view:

NOTES:  Béchamel sauce is also known as white sauce and is made with a roux made of butter and flour and cooked in milk.  It is one of the mother sauces of French cuisine and used in many recipes of Italian cuisine; e.g., lasagna.  This recipe is an adaptation of various internet and cooking shows multi-cheese macaroni and cheese recipes with a Cajun slant to it and is super charged.  If you are counting calories and carbs, this is a do not do recipe....grin if you must! 

I used Colby and Monterey Jack Cheese combination, Parmesan. Romano and Asiago Cheese mixture already shredded, Extra Sharp Cheddar Cheese and Gruyere Cheese of which those cheese flavors complemented one another wonderfully.   This might be an overkill for Macaroni and Cheese but it is was worth the extra expense and effort put forth.  I couldn't locate my Panko bread crumbs and used regular bread crumbs instead.  Timing is important with this recipe since you want your pasta and cheese mixture hot to blend perfectly.  Give this recipe a try and I don't believe you will be disappointed. 

Web published by Bill aka Mickey Porter on 12-28-12 with pixs added on 01-02-13.