DIY Blue Plate Mac and Cheese.


I had a dream I was in heaven and all the clouds were made of Blue Plate Mac & Cheese. Then I woke up and realized I had a box of Kraft mac & cheese in my pantry and $8 in my wallet. Not enough dough to quench my thirst for this perfect mac & cheese. Until I found this video online thanks to the fine folks at How To Heroes.

This is the best mac & cheese I’ve ever had. That’s a bold title. In my 20 year battle with myself to come up with the best recipe, this wins. It beat my Gramma’s recipe. My Mom’s. My many varieties of this comfort food classic. (My Mom & Gramma agree now that they’ve had it.) I grew up making mac and cheese where I put cut up cheese into cubes (cheddar, Gruyere and a little goat) into the cooked noodles with a ton of spices & milk, letting it slow cook to a yummy melted consistency. Once I watched this video online, I switched over to making a bechamel. This was a bit intimidating to me at first and it took me a few batches to get it down, but now I make this a few times a month.

I present to you the mac recipe that gets the Oscar for Best Performance in my belly:) Try it yourself! You will thank me.

Blue Plate Mac & Cheese:

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

  • 1 lb box dry macaroni elbows
  • 38 oz.heavy cream  (1qt + .5 cup)
  • 9 1/2 cups whole milk  (2qts + 1.5 cup)
  • 1 tsp dry mustard
  • pinch of nutmeg
  • 7 oz all purpose flour
  • 4 oz  butter (unsalted)
  • 2 tsp Tabasco
  • 1 tbsp Worcestershire sauce
  • 4 oz grated parmesan
  • 6 oz grated Drunken Spanish Goat cheese -Murcia al Vino. (I switch this to 3 oz of regular goat cheese & 3 oz of gruyere if I am on a budget)
  • 6 oz sharp cheddar (grated)
  • 2 cups dry bread crumbs ( I use panko seasoned with a little chili powder in my recipe)
*Other Cheeses Recommended
  • mozzarella, cheddar, Swiss, or a combo


  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

Watch video here

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