Entrees › Blue Plate's Mac & Cheese

Serves 4 - Downsized from the Restaurant Quantity Demonstrated on the Video

1. Preheat oven to 375 degrees
2. Boil macaroni elbows in salted water.  When al dente, drain and rinse with cold water to stop the cooking
3. Heat milk and heavy cream in a large pot over low heat
4. Make your roux:  Add butter to a medium sized pot.  When butter is melted, slowly start incorporating flour.  Mix until smooth and begins to smell  a little like toasted nuts
5. Slowly start adding the warm milk and cream mix to the roux.  Make sure you whisk the mix or use a stick blender to make a smooth béchamel sauce
6. When smooth, turn off the heat and start seasoning the béchamel by adding the mustard, nutmeg, tobacco and Worcestershire sauce
7. When seasoned to your liking, add grated cheddar and goat cheeses to melt with residual heat.  (Save the grated parmesan for later use.)
8. Add seasoned cheese mixture to cooked macaroni
9. Put in a baking dish and top with bread crumbs and grated parmesan.  Bake at 375 F for about 15 minutes