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Macaroni and Many Cheeses

(inspired by Jasper White's "Cooking from New England")

1/2 # unsalted butter
1 T. chopped garlic
1 c. all purpose flour
2 qt. whole milk
6 c. grated cheeses: Shelburne Cheddar, Tarantaise, Orb Weaver, Taylor Farm Gouda, Grafton Cheddar, Westminster Dairy Asiago.....
1 c. caramelized onions
4 sliced scallions
2 T. chopped parsley
1/2 c. chopped crisp bacon
Tabasco, salt and pepper to taste
1 1/2 # cooked macaroni
1 c. breadcrumbs

Melt butter in medium saucepan. Add garlic and cook gently until soft. Whisk in flour and cook until faintly nutty in aroma. Add milk gradually, allowing mixture to thicken after each addition. When all milk is added, season and remove from heat. Stir in all other ingredients. Pour into a buttered baking dish and sprinkle with breadcrumbs and additional cheddar. Bake at 375 until bubbly and golden.

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