Mac and Blue Cheese Isn’t Your Typical Pasta Dish

Mac and Blue Cheese Isn’t Your Typical Pasta Dish

Blue Cheese Mac & Cheese

The home-style comfort of mac and cheese with some extra tangy goodness.

Prep Time 15 minutes
Total Time 40 minutes
Servings 10 servings
Author Janet Nichols

Ingredients

  • 1 lb elbow pasta large
  • 4 tsp salt
  • 4 tsp unsalted butter
  • 3 tbsp flour all-purpose
  • 2 cups whole milk
  • 8 oz blue cheese crumbled
  • 8 oz sharp white cheddar cheese shredded
  • 1 tsp freshly ground black pepper
  • 1/2 cup Japanese-style breadcrumbs
  • 1/2 tsp lemon zest
  • 2 tbsp fresh flat-leaf parsley chopped

Instructions

  1. First, preheat your oven to 375°F. Follow the package directions to cook the pasta, adding 1 tablespoon of the salt to the boiling water. When it's cooked, drain, return it to pot, and set aside.

  2. While the pasta is cooking, melt the 3 tablespoons of the butter in a medium saucepan on medium heat. Whisk in flour and cook, stirring constantly, for about a minute. Pour in the milk and whisk constantly until it's all thoroughly combined. Bring the mixture to a boil, and cook, stirring often, until it's thickened. Take it off the heat and stir in 6 ounces each of the blue cheese and Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt. Keep stirring until cheese has melted. Pour the cheese sauce over the pasta, and stir it around to coat. Transfer your newborn mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

  3. Place the remaining tablespoon of butter in a small bowl, and microwave it until it's melted. Stir in the panko, lemon zest, and remaining 1/2 teaspoon black pepper. 

  4. Sprinkle the breadcrumb topping over the cheeses, and bake the whole thing in the preheated oven for about 25 minutes. It should be golden and bubbly. Sprinkle with parsley before serving.

 

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