Cook time: Yield: 4 servings
This ‘blue-cheese lovers only’ macaroni and cheese was a signature dish at the former Blue Onion Bistro in Seattle, WA. Chef Scott Simpson was kind enough to divulge the recipe for this rich, velvety, and comforting entrée. For best results, use Maytag or a Danish blue cheese.
- 1/2 pound spiral or tube-shaped pasta
- 1 tablespoon butter
- 1/8 cup flour
- 1 cups whole milk
- 1/2 cup whipping cream
- 1 1/2 cups grated cheddar cheese
- 3/4 cups crumbled blue cheese
- 1/2 teaspoon salt (to taste)
- 1 teaspoon pepper (to taste)
- 1 tablespoon minced fresh chives
- Preheat oven to 350°F. Butter a 1 quart glass baking dish.
- In a medium sized pot, bring 3 quarts salted water to a boil. Add pasta and cook for about 8 minutes, until tender but still firm to bite, stirring occasionally. Immediately drain pasta.
- While pasta is cooking, melt butter in a heavy large saucepan over medium-low heat. Add flour and cook rue for about 1 minute, stirring constantly with a wire whisk (do not allow rue to brown).
- Gradually whisk in milk and cream. Simmer for about 3 minutes until mixture thickens slightly, whisking occasionally. Reduce heat to low and add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk about 2 minutes until cheese melts. Season sauce to taste with salt and pepper.
- Add cooked pasta to sauce and stir to coat. Transfer cheese sauce and pasta mixture to buttered baking dish. Sprinkle with remaining 1/2 cup blue cheese.
- Bake at 350°F for about 25 minutes until sauce begins to bubble. Sprinkle with fresh chives and serve warm.