In a saucepan over medium high heat melt the butter, sauté the onions and garlic until translucent. Add the flour and whisk to form a roux. Reduce the heat and slowly add the 3 cups heavy cream a little at a time stirring with each addition, until smooth. Add shredded Swiss, fontina, cheddar and jack cheese, stir to incorporate. Add the 10-12 drops angostura bitters and stir until thoroughly combined and smooth. Simmer a few minutes.
Add the cooked elbow macaroni and cook until heated through.
Pour into a serving platter. Top with shaved parmesan cheese,,chopped fresh parsley, and fresh ground black pepper.
The Fun Part
Finish with sautéed black truffles and a poached lobster tail
* poach the lobster in butter... see Beurre Monte Poached Seafood in Seafood Chapter