If you love blue cheese, you’re gonna love this mac and cheese recipe! This recipe is not for the feint of heart, lactose intolerant, or those with high cholesterol!
Author: Wok & Skillet
or Wheat Flour
Sharp Cheddar Cheese
Salt and Pepper
Preheat oven to 450 degrees F (230 degrees C).
Boil water and cook
Pasta (1 lb)
(undercook it by about 1.5 to 2 minutes). Drain pasta
Make sure you have measured all of your incredients out because you don't want to race to add them to the pan.
Take our a large pot and put the
Butter (2 Tbsp)
in on low heat to melt, do not cheat and put in the microwave.
Once your butter is melted - sprinkle in the
Cake Flour (1 Tbsp)
and combine, not mix - combine - do not burn.
Slowly pour in the
Whipping Cream (3/4 cup)
Slowly pour in the
Milk (1 1/2 cups)
Simmer and once the mixture appears to be thickening add the
Salt and Pepper (to taste)
- tasting as you go along. Note I did not say once the mixture is thick. You want it to be a bit firmer than whipping cream.
Do not remove from heat - add
Blue Cheese (1 cup)
slowly combine into the mixture.
Sharp Cheddar Cheese (1 1/2 cups)
- slowly combining into the mixture.
Remove from heat - there should be no lumps. Should be smoooth.
Add pasta to the pot with the sauce, some prefer to pour it over, but I prefer the pasta to be fully covered in it.
Transfer to a glass baking dish and cover with extra
Sharp Cheddar Cheese (1 cup)
on the top.
Breadcrumbs (to taste)
on top - this will make it nice and crunchy. Bake until Brown.
Nutrition Per Serving
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