Blue Plate's Macaroni and Drunken Spanish Goat Cheese
Blue Plate Restaurant in San Francisco blends goat and cheddar cheeses to make a decadent sauce with a tangy edge.
1 pound dry macaroni elbows
1 quart and ½ cup of heavy cream
9 ½ cups whole milk
1 teaspoon dry mustard
Pinch of nutmeg
7 oz. all–purpose flour
4 oz. unsalted butter
2 teaspoons Tabasco Sauce
1 tablespoon Worcestershire
4 oz. grated Parmesan
6 oz. grated Drunken Spanish Goat Cheese
1 pound 6 oz. grated sharp cheddar cheese
2 cups breadcrumbs
Preheat oven to 375 degrees F. Boil macaroni in salted water until al dente. Drain and rinse with cold water to stop the cooking. Heat milk and heavy cream in a large pot over low heat. Make the roux for your béchamel sauce in a medium sized pot. Melt butter and slowly start adding flour to the butter. Mix until smooth. When it begins to smell a little like toasted nuts, slowly start adding the warm milk and cream mixture to the roux. Make sure you whisk the mix or use a stick blender to make a smooth béchamel sauce. When it's smooth, turn off the heat and start seasoning the béchamel with mustard, nutmeg, Tabasco and Worcestershire. When seasoned to your liking, add the grated cheddar and goat cheeses to the béchamel, stirring until smooth. Add the cheese sauce to the cooked macaroni. Put it in a baking dish and top with bread crumbs and grated Parmesan cheese. Bake at 375 degrees for 15 minutes.