Total Time
Prep 10 mins
Cook 20 mins

This recipe comes from "The Mac + Cheese Cookbook" by Erin Wade and Allison Arevalo. They are also the owners of Homeroom, an all mac 'n cheese restaurant in Oakland.


  1. Cook the macaroni in salted water until a little shy of al dente; drain, rinse with cold water, and drain again.
  2. Preheat the oven to 350 degrees F; bake walnuts in a single layer until brown and toasty, 5 to 10 minutes (you can also toast them in a hot skillet, stirring constantly, 3 minutes). Cool the nuts and coarsely chop.
  3. Heat milk in a saucepan over medium heat until it starts bubbling around the edges, but not a full boil; remove from heat.
  4. In a separate saucepan, melt butter over medium heat.
  5. When it has just melted, whisk in the flour snd continue to whisk until a light brown, about 3 minutes; remove from heat.
  6. Slowly pour in the milk, while whisking, then return the pot to medium high heat and whisk 2 to 3 minutes.
  7. The sauce should be smooth and thick enough to coat the back of a spoon at this point; add the salt.
  8. Reduce the heat to medium and stir in the cheese until melted, about 3 minutes; slowly stir in the pasta, stirring until heated through.
  9. Ladle mac + blue into bowls and top with walnuts.
Most Helpful

Rich and delicious.....I did skip the walnuts, though....although I know they would be a great addition...<br/>A tasty spin on an old classic.<br/>Made for PRMR.

Noo October 16, 2013