Tyler Florence - Macaroni & Cheese

We made some modifications (noted in blue)
http://www.foodnetwork.com/recipes/tyler-florence/macaroni-and-cheese-recipe/index.html

4 cups (1 pound) elbow macaroni
5 tablespoons unsalted butter
4 cups milk (we did 2 cups non-fat and 2 cups heavy cream -- non-fat justified the heavy cream)
1/2 medium onion, stuck with 1 clove (we also added 2 shallots)
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon dry mustard (best to mix the powder w/2 teaspoons of hot water to break down before adding it)
2 tablespoons all-purpose flour (or wondra - stuff they use for gravy)
1 cups grated Cheddar, plus 1 cup in big chunks (we used aged sharp cheddar, primarily grated)
(added 1 cup - grated Gouda) -- don't be scared to add or change the cheeses, next time I think we want to try out pepper jack and havarti :D
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper

Directions

• Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
  Heat the oven to 350 degrees F.
  Coat a large baking dish with 1 tablespoon butter and set it aside.
• Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard (& shallot)
• Warm over medium low heat until the milk starts to steam, about 10 minutes.
• Remove from the heat and let the flavors infuse while you make the roux.
• Roux - In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color.
• Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick.
• Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper.
• Pour this over the macaroni, add the chunks (we used grated to maximize the melting) of Cheddar, and mix until well blended; put this into the prepared baking dish.
• Sprinkle the remaining Cheddar/Gouda, Parmesan & bread crumbs evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.