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1 pound large elbow macaroni, bowtie or similar shape to cradle sauce

2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese 
1 1/2 cups crumbled blue cheese (Gorgonzola, French, Maytag or Danish)

1 tablespoon minced fresh chives

Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until al dente, drain. 

Meanwhile, melt butter over medium-low heat, add flour, cook 1 minute, to make roux (do not brown), gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally. Reduce heat to low, add grated cheddar cheese and 1 cup crumbled blue cheese, whisk until cheese melts.

Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve. Makes 8 servings