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Heather-Tallman-Mac-and-Cheese-Home-Cook
Bold Blue Mac & Cheese
Author: Heather Tallman – Home Cook
Serves: Makes 6 to 8 servings
Ingredients
  • 2 cloves garlic
  • 16 ounces cavatappi pasta or penne macaroni
  • 2 medium shallots, minced
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • 1 cup whipping cream
  • 12 ounces medium Cheddar cheese, shredded (3 cups)
  • 6 to 8 ounces blue cheese, crumbled (1 ½ cups), divided
  • Salt and pepper to taste
  • 1 cup Panko bread crumbs
  • 4 slices prosciutto or cooked bacon, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. Rub inside of 13×9-inch baking dish or individual ramekins with garlic then butter.
  3. Cook pasta according to package directions in boiling salted water until al dente; drain.
  4. In a large, heavy skillet, over medium-low heat, sauté shallots in butter 2 minutes or until translucent.
  5. Whisk in flour and cook 1 minute. Do not let mixture brown.
  6. Gradually whisk in milk and cream; cook, stirring constantly, about 3 minutes or until slightly thickened.
  7. Reduce heat to low; add Cheddar, 1 cup at a time, stirring until melted.
  8. Add 1 cup blue cheese, whisking until melted.
  9. Taste sauce and season with salt and pepper.
  10. In a large bowl, fold sauce into pasta, stirring until combined. Turn into prepared dish. Top with bread crumbs, remaining blue cheese and prosciutto.
  11. Bake 20 to 25 minutes or until bubbly. Let stand 5 minutes before serving.