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  • Julie's Bleu Cheese Macaroni

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    reganraff
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    Bleu Cheese Macaroni 1 lb. elbow macoroni 2 tbsp butter 1/4 c. flour 2 c whole milk 1 c whipping cream 3 1/2 cup grated cheddar (I used mild and grated it myself so that it would be fresh) 1 1/2 c crumpled blue cheese (any type: gorganzola, roquefort, regular blue, etc.) 1 tbsp minced fresh chives Preheat oven to 350. Cook pasta al diente (7 minutes boiling). Melt butter, add flour and cook for 1 minute to make a roux. Don't let it brown. Whisk in milk and cream. Reduce heat. Whisk in cheddar a

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    Bleu Cheese Macaroni 1 lb. elbow macoroni 2 tbsp butter 1/4 c. flour 2 c whole milk 1 c whipping cream 3 1/2 cup grated cheddar (I used mild and grated it myself so that it would be fresh) 1 1/2 c crumpled blue cheese (any type: gorganzola, roquefort, regular blue, etc.) 1 tbsp minced fresh chives Preheat oven to 350. Cook pasta al diente (7 minutes boiling). Melt butter, add flour and cook for 1 minute to make a roux. Don't let it brown. Whisk in milk and cream. Reduce heat. Whisk in cheddar a

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    Julie's Bleu Cheese Macaroni

    Uploaded by

    reganraff
    Bleu Cheese Macaroni 1 lb. elbow macoroni 2 tbsp butter 1/4 c. flour 2 c whole milk 1 c whipping cream 3 1/2 cup grated cheddar (I used mild and grated it myself so that it would be fresh) 1 1/2 c crumpled blue cheese (any type: gorganzola, roquefort, regular blue, etc.) 1 tbsp minced fresh chives Preheat oven to 350. Cook pasta al diente (7 minutes boiling). Melt butter, add flour and cook for 1 minute to make a roux. Don't let it brown. Whisk in milk and cream. Reduce heat. Whisk in cheddar a

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Bleu Cheese Macaroni

    1 lb. elbow macoroni

    2 tbsp butter

    1/4 c. flour

    2 c whole milk

    1 c whipping cream

    3 1/2 cup grated cheddar (I used mild and grated it myself so that it

    would be fresh)

    1 1/2 c crumpled blue cheese (any type: gorganzola, roquefort,

    regular blue, etc.)

    1 tbsp minced fresh chives

    Preheat oven to 350. Cook pasta al diente (7 minutes boiling). Melt

    butter, add flour and cook for 1 minute to make a roux. Don't let it

    brown. Whisk in milk and cream. Reduce heat. Whisk in cheddar and

    blue cheese slowly to let melt. Salt and Pepper to taste. Add sauce

    to pasta and mix together. Pour into a 13x9x2 baker, or similar size.

    Put 1/2 c cheddar and 1/2 c blue cheese on top. Bake until liquid

    and cheese is bubbling. Sprinkle chives on top if you would like.

    Enjoy!

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