Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Taste for seasoning.Īdd the macaroni to the cream and stir gently to blend. Add a splash of Worcestershire and a splash of hot sauce. Stir with a wooden spoon and simmer again until smooth. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the mustard and 3 cups of the Gruyere. In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Allow the water to drain out, reserving approximately 1 cup of the liquid. Pour the macaroni and water into a strainer placed over the sink. Cook until the macaroni is still quite firm, 8 to 10 minutes. 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. In a large pot, bring the water to a rolling boil.
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