Preheat oven to 400. If using a separate pan, butter your baking dish and set aside.

Using a box grater or a food processor with the grate attachment, shred cheeses and toss together to combine. Set Aside

In a saucepan over low heat, put together half and half, evaporated milk, herb bouquet smashed garlic and onion. Keep warm, but do not boil.

In a deeper, oven safe skillet on medium low heat, melt butter . Whisk in flour and continue to whisk in pot to cook out raw flour taste, making sure not to brown. About 2 mins.

Remove onion, garlic & herbs from milk mixture. Slowly stream in a little of the milk, while whisking to get smooth and remove lumps. Sauce will “tighten up” continue to whisk while adding in remaining milk.

At this point, whisk to remove lumps. If the lumps persist, use an immersion blender or a traditional blender to smooth lumps, then return to pot and continue.

Whisk in worcestershire, pepper, paprika, cayenne, mustard, garlic powder and onion powder. Switch to a spoon from a whisk, and stir constantly, about 5-7 mins.

When sauce can coat back of spoon, add 2/3 of the cheese mixture and continue to stir until melted. At this point, taste the sauce and adjust for seasonings, including salt. Turn off the burner.

Add in 1/2 of the noodles and stir to coat and combine. Add more noodles as needed, stiring to fully incorporate.

Press in cubes of the fontina cheese throughout the mac and cheese to create "cheese pockets". Top with remaining 1/3 of cheese on top.

Bake 25-30 mins, or until bubbly and browned. Rest for 15 mins, then serve. Enjoy!