Baked Macaroni and Cheese with Blue Cheese
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Baked Macaroni & Cheese with Blue Cheese

Crumbled blue cheese and fresh chives give this dish a robust and flavorful contrast to the standard baked macaroni and cheese recipe

Recipe Serves 6 To 8


1 pound large elbow macaroni
2 tablespoons butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cup crumbled blue cheese (Danish, French, Gorgonzola or Maytag )
2 tablespoon finely chopped fresh chives


1. Preheat oven to 350 F. Butter 13x9x2-inch glass baking dish.

2. Cook pasta in large pot of boiling salted water until al dente, drain.

3. Meanwhile, melt butter over medium-low heat, add flour, cook 1 minute, to make roux (do not brown).

4. Gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally. Reduce heat to low, add grated cheddar cheese and 1 cup crumbled blue cheese, whisk thoroughly until cheeses are melted.

5. Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble, about 20 minutes.

6. Sprinkle with finely chopped fresh chives and serve.

Macaroni Recipe Tips

Use 3 to 4 quarts of water per pound of pasta. Unsalted water will reach a boil faster than salted water, so add salt to rapidly boiling water just before adding the pasta. Use about 1 teaspoon salt for each quart of water.

Adding 1 tablespoon olive oil to the cooking water keeps pasta from sticking together while cooking. Olive oil in the water also keeps the water from boiling over.