Macaroni and Blue Cheese with Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Marie G. Beltran of Seattle, Washington, writes: The signature dish at Blue Onion Bistro here in Seattle is a rich, velvety macaroni made with blue cheese. The restaurant, which is housed in a former corner gas station, is both nostalgic and comforting, just like the delicious dish. Is there any way you could persuade chef Scott Simpson to divulge the recipe? For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese. Ingredients:
1 pound spiral tube-shaped pasta |
2 tablespoons (1/4 stick) butter |
1/4 cup all purpose flour |
2 cups whole milk |
1 cup whipping cream |
3 cups grated cheddar cheese |
1 1/2 cups crumbled blue cheese |
1 tablespoon minced fresh chives |
Directions:
1. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.
2. Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).
3. Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.
4. Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.
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