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!
Total Time
15min
4.0
1 Rating
Author: Wok & Skillet
Servings:
6
Ingredients
•
1
Tbsp
Cake Flour
or Wheat Flour
•
2
Tbsp
Butter
•
1
lb
Pasta
•
3/4
cup
Kemps Heavy Whipping Cream
•
1 1/2
cups
Milk
•
1
cup
Blue Cheese
, crumbled
•
2 1/2
cups
Sharp Cheddar Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Breadcrumbs
Cooking Instructions
1.
Preheat oven to 450 degrees F (230 degrees C).
2.
Boil water and cook Pasta (1 lb) (undercook it by about 1.5 to 2 minutes). Drain pasta
3.
Make sure you have measured all of your incredients out because you don't want to race to add them to the pan.
4.
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.
5.
Once your butter is melted - sprinkle in the Cake Flour (1 Tbsp) and combine, not mix - combine - do not burn.
6.
Slowly pour in the Kemps Heavy Whipping Cream (3/4 cup) and whisk.
7.
Slowly pour in the Milk (1 1/2 cups) and whisk.
8.
Simmer and once the mixture appears to be thickening add the Salt (to taste) and Ground Black 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.
9.
Do not remove from heat - add Blue Cheese (1 cup) slowly combine into the mixture.
10.
Add Sharp Cheddar Cheese (1 1/2 cups) - slowly combining into the mixture.
11.
Remove from heat - there should be no lumps. Should be smoooth.
12.
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.
13.
Transfer to a glass baking dish and cover with extra Sharp Cheddar Cheese (1 cup) on the top.
14.
Now sprinkle Breadcrumbs (to taste) on top - this will make it nice and crunchy. Bake until Brown.
Nutrition Per Serving
CALORIES
722
FAT
38.8 g
PROTEIN
30.0 g
CARBS
64.1 g
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