Blue Cheese Mac and Cheese.
User Reviews
5
Blue Cheese Mac and Cheese.
Description
This mac and cheese starts by cooking mini whole wheat elbow pasta slightly less than package directions for a firmer texture after baking. A roux is made with butter and flour before whisking in milk to form a béchamel base. Then, three types of cheese—fontina, gorgonzola, and blue cheese—are folded in, creating a thick sauce with layers of mild, sharp, and tangy flavors. The cooked pasta is combined with the sauce in a baking dish and topped with additional cheese and a mixture of panko and fine seasoned bread crumbs for texture contrast. Baking at 400°F crisps the top until golden, adding crunch to the creamy base.
This dish can be served as a hearty main or side, especially for those who appreciate the pungency of blue cheeses in a familiar comfort food format. Fresh herbs sprinkled on top add a subtle herbal note.
Ingredients
- 1 pound whole wheat elbow pasta mini
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- 2 1/2 cups milk
- 8 ounces fontina cheese freshly grated
- 8 ounces gorgonzola cheese crumbled
- 8 ounces blue cheese crumbled, buttermilk
- salt
- black pepper
- 1/3 cup panko bread crumbs
- 1/4 cup bread crumbs seasoned, fine
- fresh herbs chopped, for topping
Instructions
- Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray.
- Bring water to a boil and prepare pasta according to directions, shaving 1-2 minutes off of the cooking time.
- While pasta is boiling, heat butter in a medium saucepan over medium heat. Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes. Pour in milk and whisk constantly, stirring until the mixture slightly thickens. Reduce heat to low and add in 6 ounces of the fontina, all of the gorgonzola and about 6 ounces of the other blue. Stir until cheese melts and sauce is thick. Taste and season with a bit of salt and pepper if desired.
- Add noodles to the baking dish. Pour cheese sauce over top, tossing to coat all the noodles. Sprinkle remaining fontina and blue over top evenly, then cover in breadcrumbs. Bake for 30-35 minutes, or until top is golden and crunchy.
User Reviews
Overall Rating
5
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