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Sharp Cheddar Blue Cheese Macaroni

Sharp Cheddar Blue Cheese Macaroni

Elbow pasta in a creamy sauce of sharp cheddar, mozzarella, and blue cheese, with an optional breadcrumb crust.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 653 kcal

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.

Notes

Substitutions: Use Gruyere or fontina in place of the blue cheese.
Tips: Shred the cheese fresh and add it off the heat.
Storage: Refrigerate 3 to 4 days or freeze up to 2 months.
Nutrition is calculated for 1 of 6 servings.
Keyword Blue Cheese, Elbow Macaroni, Sharp Cheddar Blue Cheese Macaroni, Sharp Cheddar Cheese, Whole Milk