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Because nothing is better than great food... except enjoying it with someone special!

OUR RECENT RECIPES:

Blue Cheese Macaroni & Cheese

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We recommend parining this one with wine and not beer. It's just too filling to find room in your stomach for carbonation! We had it with Ravenwood Vinter's Blend Zinfandel -- it's an affordable but solid bottle of red zin with great berry notes. Plus, you can find it just about anywhere. Enjoy!



What you'll need:
-1/2 lb penne pasta
-1 tbsp. butter
-1 tbsp. flour
-1 1/2 cup milk (we used skim, but whatever you have in your fridge will do)
-1/4 cup shredded sharp white cheddar
-1/2 cup crumbled blue cheese
-1/4 cup chopped walnuts
-3 tbsp. crushed walnuts (chopped very fine)
-2 large slices sourdough bread
-1 tsp. dried parsley
-1/4 tsp. onion powder
-1/4 tsp. garlic powder
-1/4 tsp. salt
-1/4 tsp. pepper

What to do:

Preheat oven to 400ºF.

Boil the pasta until it is just barely al dente -- it will cook more in the oven. Drain and place in a large mixing bowl.

In a saucepan, melt butter over low heat. Add flour and stir until completely dissolved and turning brown. Increase heat to medium. Add milk a small amount at a time, whisking until smooth and thick each time. When all milk is in, add cheddar and stir until melted. Pour over pasta and let cool. When cool, add blue cheese and 1/4 cup chopped walnuts. Stir gently and pour into greased loaf pan.

For the topping, toast the slices of sourdough. Crumble toast into mixing bowl and add the 3 tbsp. crushed walnuts, salt, pepper and spices. Mix and pour over top of pasta. Bake for 25-30 minutes, covered with foil the first 10 minutes and uncovered the remaining 15-20 minutes.
It should look something like this before scooping and plating.

Comment (1)

Mmmmm this looks delish! I loooove mac and cheese :)

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