This sharp cheddar blue cheese macaroni stirs three cheeses into a smooth butter and flour sauce, then folds in tender elbow pasta for a rich, tangy mac and cheese with real depth of flavor.
The sauce cooks in one saucepan while the pasta boils, and you can serve it straight from the pot or bake it with a breadcrumb crust. It serves six, and the blue cheese adds a bold note that grown ups love.
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Why This Sharp Cheddar Blue Cheese Macaroni Recipe Works
A classic roux of butter and flour thickens the milk into a smooth base that carries the cheese without turning grainy.
Sharp cheddar brings the bite, mozzarella adds stretch, and blue cheese gives a tangy, savory edge that sets this version apart from the usual.
An optional breadcrumb topping bakes into a golden crust, so you can choose a creamy stovetop dinner or a baked dish with crunch.
Ingredients for Sharp Cheddar Blue Cheese Macaroni
- You need one pound of elbow macaroni, four tablespoons of butter, a quarter cup of flour, three cups of milk, one cup of sharp cheddar, one cup of mozzarella, and one cup of crumbled blue cheese.
- Season with salt and pepper, and keep half a cup of breadcrumbs ready for the optional baked topping.
Elbow macaroni. The curved tubes hold plenty of sauce, so cook them just to al dente.
Sharp cheddar. Aged cheddar gives the main cheese flavor and melts into a smooth sauce when shredded fresh.
Blue cheese. Crumbled blue cheese adds a tangy, savory depth, and a little goes a long way.
Mozzarella. Mild mozzarella adds stretch and keeps the sauce creamy.
Milk. Whole milk makes the creamiest sauce, though two percent also works.
How to Make Sharp Cheddar Blue Cheese Macaroni
1. Boil the pasta. Cook the macaroni in salted water until al dente, then drain and set aside.
2. Make the roux. Melt the butter in a large saucepan over medium heat, whisk in the flour, and cook for about two minutes until lightly golden.
3. Add the milk. Pour in the milk slowly while whisking constantly, and cook for five to seven minutes until the sauce coats a spoon.
4. Melt the cheese. Take the pan off the heat and stir in the cheddar, mozzarella, and blue cheese until smooth, then season with salt and pepper.
5. Combine. Fold the cooked macaroni into the sauce until every piece is coated.
6. Bake if you like. For a crust, spread the pasta in a baking dish, top with breadcrumbs, and bake at 350 degrees F for twenty minutes until bubbly.
Add the cheese off the heat or over very low heat, because high heat can make the sauce oily or grainy. Warm milk blends into the roux more smoothly than cold, and a quick turn in the microwave takes the chill off.
How to Serve Sharp Cheddar Blue Cheese Macaroni
Serve the macaroni hot in wide bowls. Bacon green beans and creamy coleslaw make a nice contrast to the rich sauce, and crisp asparagus adds a fresh green side. A tall glass of peach lemonade suits it well.
How to Store and Reheat Sharp Cheddar Blue Cheese Macaroni
Cool leftovers within two hours and refrigerate in an airtight container for three to four days. Reheat in a saucepan over low heat with a splash of milk, stirring until creamy and hot to 165 F. Freeze for up to two months, thaw overnight in the refrigerator, and add milk when reheating.
Tips and Variations for Sharp Cheddar Blue Cheese Macaroni
Flag the allergens. This dish contains wheat and milk, and blue cheese is made with mold cultures, so check labels for anyone with allergies.
Do not taste raw flour. Cook the roux for a full two minutes, and do not taste it before it has cooked.
Shred your own cheese. Block cheese melts smoother than bagged cheese, which contains anti caking starch.
Go easy on the blue cheese. Start with a smaller amount if you prefer a milder flavor.
Undercook the pasta. Pull it just shy of tender if you plan to bake it, since it softens more in the oven.
Add flavor. Cooked bacon, caramelized onions, or a pinch of mustard powder make fun variations.
Thin as needed. A splash of milk loosens a sauce that thickens as it stands.
Check trusted guidance. Read the Texas AgriLife Extension food safety guide for safe cooking and storage times.
Pregnant guests and others who avoid soft or mold ripened cheeses may prefer to leave out the blue cheese and use extra cheddar.
Frequently Asked Questions About Sharp Cheddar Blue Cheese Macaroni
Is sharp cheddar blue cheese macaroni very strong?
The blue cheese adds tang, but the cheddar and mozzarella balance it, and you can reduce the amount to taste.
Can I make sharp cheddar blue cheese macaroni ahead of time?
Yes. Assemble it in a baking dish, refrigerate for a day, and bake with a few extra minutes.
Can I freeze sharp cheddar blue cheese macaroni?
Yes. Freeze it for up to two months and thaw it overnight in the refrigerator.
Which cheeses can I substitute?
Gruyere, fontina, or Monterey Jack all melt well.
Can I skip the oven?
Yes. The stovetop version is creamy and ready right after mixing.
Sharp Cheddar Blue Cheese Macaroni
Equipment
- Large saucepan
- Large pot
- Whisk
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 3 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup crumbled blue cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ cup breadcrumbs optional, for topping
Instructions
Cooking
- Boil. Cook the macaroni in salted water until al dente and drain.
- Roux. Melt the butter, whisk in the flour, and cook 2 minutes.
- Thicken. Whisk in the milk gradually until the sauce thickens.
- Melt. Off the heat, stir in the cheeses, salt, and pepper until smooth.
- Mix. Fold in the pasta and serve, or top with breadcrumbs and bake at 350 degrees F for 20 minutes.
