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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this recipe from one of the local newspapers. You have to love blue cheese to love this mac-n-cheese. I love blue cheese! Ingredients:
1/4 cup pine nuts |
8 ounces blue cheese, such as point reyes, maytag blue or 8 ounces roquefort cheese, crumbled |
1/3 cup heavy cream or 1/3 cup mascarpone |
3 tablespoons pesto sauce |
12 ounces penne (tubular pasta) or 12 ounces tagliatelle pasta noodles (flat noodles) |
Directions:
1. Lightly toast the pine nuts in a heavy nonstick frying pan over medium heat until the pine nuts turn golden brown in spots. Remove from heat and pour into a bowl or plate.
2. In a large bowl, combine the blue cheese with the cream and pesto. Set aside.
3. Cook the pasta in a large pot of rapidly boiling salted water until el dente. Drain and reserve about a 1/4 cup of the cooking water.
4. Toss the hot pasta with the cheese mixture in a large bowl, adding a few spoonfuls of the hot cooking water to bind the sauce to the pasta.
5. Sprinkle with toasted pine nuts and serve right away on warmed plates.
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