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Vermont Kitchen Supply

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Macaroni and Blue Cheese with Chives

Macaroni and Blue Cheese with Chives
The signature dish at Blue Onion Bistro in Seattle…rich, velvety macaroni made with blue cheese. For best results, use Gorgonzola, Maytag or a Danish blue cheese.

1 pound spiral tube-shaped or bow-tie shaped pasta
2 tablespoons (1/4 stick) butter

1/4 cup all purpose flour

2 cups whole milk
1 cup whipping (heavy) cream
3 cups grated Vermont cheddar cheese
1 1/2 cups crumbled blue cheese
1 tablespoon minced fresh chives

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain. Be careful not to overcook the pasta!!!

Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).

Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.

Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.

Serves 8 as a side dish.