MACARONI AND BLUE CHEESE
Very rich taste and unique twist on an old favorite. Goes quite well served with a grilled steak or chicken breast. A wonderful recipe given to me by my dear friend (and great cook) Amy.
Provided by SmHerndon
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350* and butter 13x9 glass baking dish.
- Cook pasta (about 8 min) and drain.
- Melt butter in heavy large saucepan over medium to low heat, then add flour and cook 1 minute stirring constantly (do not allow to brown).
- Gradually whisk in cream and milk and simmer until mixture thickens slightly, whisking occasionally (about 3 minutes).
- Reduce heat to low and add grated cheddar cheese and only 1 cup blue cheese.
- Whisk about 2 minutes or when cheese starts to melt, then flavor with salt and pepper.
- Add cooked pasta to sauce, stirring to coat, and transfer mixture to 13x9 dish.
- Sprinkle with remaining 1/2 cup blue cheese and bake about 25 minutes or until sauce begins to bubble.
- Sprinkle with chives and serve- enjoy!
Nutrition Facts : Calories 1301.2, Fat 76.2, SaturatedFat 47.3, Cholesterol 235.9, Sodium 1389.5, Carbohydrate 100.6, Fiber 3.9, Sugar 9.2, Protein 52.8
GOURMET MAC & CHEESE
Provided by Jeff Mauro, host of Sandwich King
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
- Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
- Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
- Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.
BLEU CHEESE MACARONI
This is not your average mac and cheese! Macaroni is combined with a creamy mixture of bleu cheese, Parmesan cheese and yogurt, and served with green and red bell peppers.
Provided by sal
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
- Stir cooked macaroni into cheese mixture and serve hot.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 36.5 g, Cholesterol 76.4 mg, Fat 24.9 g, Fiber 2.1 g, Protein 15.7 g, SaturatedFat 15.3 g, Sodium 883.1 mg, Sugar 2.6 g
BUFFALO SHRIMP MAC & CHEESE
For a rich, creamy and slightly spicy shrimp mac and cheese recipe, you can't beat this crowd-pleasing slow cooker dish. It's a nice new twist on popular buffalo chicken dishes.-Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 3-qt. slow cooker, combine the first 8 ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender., Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.
Nutrition Facts : Calories 551 calories, Fat 34g fat (20g saturated fat), Cholesterol 228mg cholesterol, Sodium 1269mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 1g fiber), Protein 38g protein.
BLUE ONION BISTRO'S MACARONI AND BLUE CHEESE WITH CHIVES
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.
Provided by Julesong
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 655.6, Fat 38.6, SaturatedFat 23.7, Cholesterol 118, Sodium 675.4, Carbohydrate 50.3, Fiber 1.9, Sugar 4.6, Protein 26.4
MACARONI AND BLUE CHEESE WITH CHIVES
Marie G. Beltran of Seattle, Washington, writes: "The signature dish at Blue Onion Bistro here in Seattle is a rich, velvety macaroni made with blue cheese. The restaurant, which is housed in a former corner gas station, is both nostalgic and comforting, just like the delicious dish. Is there any way you could persuade chef Scott Simpson to divulge the recipe?" For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.
- Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).
- Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.
- Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.
- add your own note
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- Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.
- While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat; stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta; stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.
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- Preheat oven to 400 degrees F with rack in middle position. Butter a 2-1/2 quart gratin or baking dish, or six, 10-ounce ramekins. Place on a baking sheet and set aside.
- Mix Panko, 1 tablespoon melted butter, 2 tablespoons Parmigiano Reggiano, and a pinch of salt and pepper in a small bowl. Set aside.
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