Roasted poblano macaroni and cheese

1-pound good quality Macaroni, most shapes are fine
¼ cup unsalted butter
½ cup onion diced
3 cloves garlic minced
¼ cup AP flour
1 bay leaf
2 cups milk and 1 cup heavy cream scalded
Salt, black pepper and a bit of nutmeg
1/2-cup goat cheese
½ cup dry jack cheese
2 cups sharp white cheddar
1 ½ cups Parmesan cheese
1 cup roasted chopped poblano peppers
(Save some for the top)
Zest of 1 orange
1/8-cup cilantro
1/8-cup chives
¼ the cup breadcrumbs

Cook the pasta, drain cool and set aside, in a bowl or large pot
Scald the milk and cream, allow the liquid to settle back down and season with the salt, pepper and a bit of nutmeg. Be aggressive with the salt and pepper, we have to season a lot of starch with this mornay.
Melt the butter in a pan, add the onion, garlic and bay leaf and cook for 2 minutes.
Add the flour and cook for another 2 minutes on very low, do not scorch. Add the seasoned milk and cook together, whisking vigorously for 10 to 12 minutes. Strain this béchamel and toss with the pasta, add the various cheeses, leaving some of the parm for the top. Also add the poblano peppers. Season one more time, adding the herbs and zest. Pour into a baking dish and top with parm and breadcrumbs. Cook for about 40 minutes at 350 until golden and bubbly.

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