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.