Macaroni Sings the Blues

Macaroni Sings the Blues

Serves 8 to 12

For those who love a flavorful macaroni and cheese, this sharp cheddar and blue cheese version will be a new favorite.

  • 1 pound elbow or shell pasta, cooked al dente
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1/4 cup flour
  • 2 1/2 cups whole milk
  • 2 cups grated sharp cheddar
  • 2 1/2 cups crumbled Rogue Creamery Oregon Blue, divided
  • Sea salt, to taste
  • Ground pepper, to taste
  • pinch cayenne pepper (optional)
  • 1/4 cup breadcrumbs
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Preheat oven to 350°F. Butter a 13x9x2-inch glass baking dish or casserole with a tablespoon of butter. In a large heavy saucepan over medium low heat, melt remaining butter. Add flour, stirring constantly, and cook 1 minute (don't let it brown). Gradually whisk in milk. Simmer mixture at least 3 minutes, whisking often, until it thickens slightly. Reduce heat to very low, then gradually stir in cheeses, reserving 1/2 cup blue cheese, and cook, stirring constantly, until cheese melts. Season to taste with salt, pepper and cayenne (if using). Stir in cooked pasta until well coated.

Pour mixture into buttered baking dish. Sprinkle with breadcrumbs and reserved 1/2 cup blue cheese. Bake until crumbs are browned and cheese is bubbling, about 30 minutes.

Nutritional Info: 
Per Serving:380 calories (220 from fat), 24g total fat, 15g saturated fat, 65mg cholesterol, 720mg sodium, 22g carbohydrate (1g dietary fiber, 3g sugar), 18g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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