Step 1

Bring 6 cups water (no salt) to rolling boil in medium saucepan.

Step 2

Add pasta and cook until al dente, 6 to 8 minutes. (I like it to have a little hard bite bc it get's baked it in the oven.)

Step 3

Drain and put in large baking dish. Toss with Extra Virgin Olive Oil. If using ramekins, divide into 3-4 small ramekins.

Step 4

Melt 2 tablespoons butter in large saucepan over medium-low heat.

Step 5

Sautee onion and garlic in butter for a few minutes to draw out the flavor

Step 6

Whisk in flour and cook, whisking constantly, 2 minutes.

Step 7

Gradually whisk in chicken stock, 2 cubes chicken bouillon, heavy cream, half n half, and sugar.

Step 8

Simmer gently, stirring often, 15 minutes.

Step 9

Remain on low heat and stir in 2 cups parmesan cheese and most of gruyere. Reserve a small amount of the gruyere with the remaining parmesan cheese. Set aside for now.

Step 10

Season to taste with pepper.

Step 11

When cheese has completely melted remove pan from the stove.

Step 12

Fold in sour cream and tabasco.

Step 13

Pour half of mixture slowly, divided into 3-4 ramekins or your baking dish, over macaroni. Stir to incorporate.

Step 14

Now sprinkle remaining cheese mixture over macaroni.

Step 15

Top with remaining cheese sauce mixture.

Step 16

Melt remaining 1 tablespoon butter in small skillet over medium heat.

Step 17

Add panko and toss to coat. Do NOT brown.

Step 18

Sprinkle buttered panko and over top of macaroni.

Step 19

Bake at 350: F. until panko is golden brown and mixture is bubbly, about 25-30 minutes.

Step 20

Let stand 5 minutes before serving. Makes 4 servings.