Macaroni Sings the Blues
- 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
- 1/4 fine sea salt
- 1/4 ground black pepper
- cayenne pepper (optional)
- 1/4 cup dry bread crumbs
Preheat the 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 whisk 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.
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- 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
- 1/4 fine sea salt
- 1/4 ground black pepper
- cayenne pepper (optional)
- 1/4 cup dry bread crumbs