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.
Ingredients
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
Method
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.
Nutrition
Per serving (About 6oz/174g-wt.): 380 calories (220 from fat), 24g total fat, 15g saturated fat, 18g protein, 22g total carbohydrate (1g dietary fiber, 3g sugar), 65mg cholesterol, 720mg sodium
Tags: Vegetarian, Sugar Conscious
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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