Best Macaroni and Cheese

This makes the best macaroni and cheese ever!
I like to top this pasta dish with grated cheese
and throw it under the broiler a few minutes
to brown the cheese just before serving.

Ingredients:
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 Parmesan cheese
salt and black pepper to taste
2 tablespoon butters

Directions:
Cook macaroni according to
package directions, drain and let cool.
Melt butter in a saucepan over medium heat.
Add garlic and saute 20 seconds.
Add flour and cook, stirring with a wooden spoon.
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.
Heat oven to 375 degrees F.
Butter a 13 x 9-inch baking dish.
Mix macaroni with sauce.
Place in baking dish.
Bake in preheated oven
20 to 30 minutes until heated.
Serve immediately.