Recipe by Julesong
From Chef Scott Simpson comes Blue Onion Bistro's signature dish! A rich, velvety macaroni made with blue cheese. From Bon Appetit magazine, March 2003.
- 1 lb uncooked spiral tube-shaped pasta
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1⁄4 cup flour
- 2 cups whole milk
- 1 cup whipping cream
- 3 cups grated cheddar cheese
- 1 1⁄2 cups crumbled blue cheese, divided (Maytag or Danish)
- salt & freshly ground black pepper or tricolor pepper, to taste
- 1 dash cayenne, to taste (optional)
- 1 1⁄2 tablespoons minced fresh chives
Directions See How It's Made
- Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish.
- Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes).
- While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don't let it brown), then gradually whisk in the milk and cream.
- Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes.
- Reduce the temperature to low, then gradually stir in the grated cheddar and 1 cup of the blue cheese and cook, stirring, until the cheese melts.
- Season to taste with salt, freshly ground pepper, and cayenne (if using).
- Stir in the cooked pasta, making sure it's well-coated with the sauce.
- Pour mixture into the buttered baking dish, sprinkle with the reserved 1/2 cup crumbled blue cheese, and bake at 350 degrees F for 30 minutes.
- Sprinkle with the minced chives and serve.
- Note: also good with a serving of carmamelized onions and sauteed mushrooms; also, you can use 2% or skim milk instead of whole, but using whole is how they make it at the restaurant.