I feel like it’s mac and cheese season.
Is it mac and cheese season? I don’t know. I’m just making that up. But I’d like to declare it mac and cheese season because I’m sort of over winter and with 20 or so days left? I’m done.
Mac and cheese season it is.
And since I’ve nearly exhausted all the other options for fancy mac and cheese, I’m showing you some with this gorgeous specimen above. I adore blue cheese. While I normally prefer it crumbled lightly on top of something or mixed with my favorite flavor combination of sliced scallions, chives, cilantro and parsley, this blue cheese overdose was just right.
I used a mixture of gorgonzola and buttermilk blue, but you can use any kind of blue that you want. Use your favorites blues! Get rid of the blues.
That was embarrassing.
Just imagine this piled high next to a perfect filet. !!!!
Cannot take it.
I need to make that happen this weekend.
Okay so listen up. In order to enjoy this? You really need to like blue cheese. I mean, really. I KNOW. So annoying. However, this is for all of my fellow blue cheese lovers out there. If you are going to ask me what you can sub for the blue cheese since you don’t like it… ummm, how about just make an entirely different recipe? Not to be a big meanie, but this is, like, totally focused on blue cheese. If you don’t like to eat mold, you can try your hand at this four cheese skillet mac, beer mac and cheese, white cheddar and arugula pesto mac, mexican mac and cheese, buffalo chicken mac, stovetop BBQ chicken shells and cheese or even this lightened up butternut squash mac.
See? Problem solved. No subs needed.
And I guess I sort of have a thing for mac and cheese. But seriously, who doesn’t?
Yield: serves 6-8
Total Time: 1 hour
1 pound whole wheat mini elbow noodles
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups milk
8 ounces fontina cheese, freshly grated
8 ounces gorgonzola cheese, crumbled
8 ounces buttermilk blue cheese, crumbled
salt + pepper
1/3 cup panko bread crumbs
1/4 cup seasoned fine bread crumbs
chopped fresh herbs for topping
Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray.
Bring water to a boil and prepare pasta according to directions, shaving 1-2 minutes off of the cooking time.
While pasta is boiling, heat butter in a medium saucepan over medium heat. Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes. Pour in milk and whisk constantly, stirring until the mixture slightly thickens. Reduce heat to low and add in 6 ounces of the fontina, all of the gorgonzola and about 6 ounces of the other blue. Stir until cheese melts and sauce is thick. Taste and season with a bit of salt and pepper if desired.
Add noodles to the baking dish. Pour cheese sauce over top, tossing to coat all the noodles. Sprinkle remaining fontina and blue over top evenly, then cover in breadcrumbs. Bake for 30-35 minutes, or until top is golden and crunchy.
P.S. I pretty much ate the entire crispy top off of this. Single-handedly. Oomph.