J Alexander's Copy Cat Mac and Cheese

                                                                                         

Thanks T!!

6 cups chicken stock
2 cubes chicken base
2 cups (8 ounces) elbow macaroni
3 tablespoons Olive Oil
1/4 tsp lemon juice
1 tsp sugar
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
1 cup heavy cream
1/2 cup sour cream
1/2 cup half and half
3 slices of thick cut bacon, cooked pressed and sliced in small bite size pieces (reserve the fat)
1/2 onion -- minced and sauté in bacon fat
2 cloves of garlic pressed and sauté with onion
1 bay leaf
1/4 teaspoon Tabasco
2 1/4 cups grated Gruyere cheese divided
freshly ground black pepper


Topping
1 c Parmesan Reggiano
1/2c Panko bread crumbs



Bring 6 cups chicken stock and 1 1/2 cubes chicken base to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl, toss with Olive Oil and lemon. Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in cream. Stir in onion, bay leaf, sugar and Tabasco. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in bacon and 1 1/2 cups cheese. Season to taste with salt and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese. Melt remaining 1 tablespoon butter and 1/2 cube chicken base in small skillet over medium heat. Add Panko and toss to coat. Sprinkle buttered Panko and Parmesan Reggiano Cheese over top of macaroni. Bake at 350: F. until Panko is lightly browned, about 30 minutes. Let stand 5 minutes before serving..