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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very rich taste and unique twist on an old favorite. Goes quite well served with a grilled steak or chicken breast. A wonderful recipe given to me by my dear friend (and great cook) Amy. Ingredients:
1 lb elbow macaroni |
2 tablespoons butter |
1/4 cup flour |
1 cup whipping cream |
3 cups grated cheddar cheese |
1 1/2 cups crumbled blue cheese |
2 cups whole milk |
1 teaspoon minced fresh chives, to taste |
1 dash salt |
1 dash pepper |
Directions:
1. Preheat oven to 350* and butter 13x9 glass baking dish.
2. Cook pasta (about 8 min) and drain.
3. Melt butter in heavy large saucepan over medium to low heat, then add flour and cook 1 minute stirring constantly (do not allow to brown).
4. Gradually whisk in cream and milk and simmer until mixture thickens slightly, whisking occasionally (about 3 minutes).
5. Reduce heat to low and add grated cheddar cheese and only 1 cup blue cheese.
6. Whisk about 2 minutes or when cheese starts to melt, then flavor with salt and pepper.
7. Add cooked pasta to sauce, stirring to coat, and transfer mixture to 13x9 dish.
8. Sprinkle with remaining 1/2 cup blue cheese and bake about 25 minutes or until sauce begins to bubble.
9. Sprinkle with chives and serve- enjoy!
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