Prep 5 mins
Cook 45 mins
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
- 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.
Made as directed. I have that issue of Bon Appetit and have been making this for years! Just love it. Thanks for posting, Julesong!
OMG Julesong, how do you spell comfort food? This was outstanding! Used penne, caramelized onions, sauteed mushrooms, & Maytag cheese mixed with the bechamel sauce and cheddar cheese for a wonderful dish. We used it as a side, since otherwise it would be too, too rich! Thank you for a wonderful dish, Diane :=)
This was easy to prepare, tasty and filling - great comfort food! We had it as a main along with crusty bread, but I think I'd prefer it as a side dish or as part of a buffet. I used penne, regular pure cream, low fat milk and a vegetarian red Leicester-style cheese in place of the Cheddar. I'll add a rating after trying it with caramelised onions & sauteed mushrooms as suggested by Julesong.