MACARONI AND BLUE CHEESE WITH CHIVES

[Guest guest]

MACARONI AND BLUE CHEESE WITH CHIVES

 

 

Marie G. Beltran of Seattle, Washington, writes: " The

signature dish at Blue Onion Bistro here in Seattle is

a rich, velvety macaroni made with blue cheese. The

restaurant, which is housed in a former corner gas

station, is both nostalgic and comforting, just like

the delicious dish. Is there any way you could

persuade chef Scott Simpson to divulge the recipe? "

For blue-cheese lovers only. For best results, use

Maytag or a Danish blue cheese.

 

1 pound spiral tube-shaped pasta

 

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

 

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.

 

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.

 

Makes 8 servings

 

 

 

 

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