Blue Cheese Mac and Cheese.
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?
Blue Cheese Mac and Cheese.
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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I appreciate you so much!
P.S. I pretty much ate the entire crispy top off of this. Single-handedly. Oomph.
103 Comments on “Blue Cheese Mac and Cheese.”
Yum! I have been wanting to make baked make and cheese! What a great idea using blue cheese, I would have never thought of that! I always think cheddar or mozzarella! Loving the idea of blue cheese and maybe adding a little franks hot sauce for a kick of heat!!! Dam I”m hungry! Have a great weekend Jessica!
Ok, I’ll admit I’m not a big blue cheeser but my dad totally is. If I make this for him, I’m pretty sure I’ll win the daughter of the year award! Happy Friday Jess! :)
I LOVE Blue cheese. Ohhh mah gah this looks insane. There is a recipe I use pretty often for Buffalo Chicken Mac n Cheese that has crumbly blue stirred in right at the end and it is one of my forever favorites so I KNOW I’m on board with this. Thank you!!!!
Ugh, this looks beyond. Like I’m in love with the idea of using blue cheese for this Mac and cheese. I’m jumping on board with you Jessica, let’s make March the month of Mac and cheese and just get rid of this cold weather.
Personally, I love eating mold. But that’s just me. And you, apparently.
I wonder if my kids will notice it’s not Annie’s Mac & Cheese? Ha,ha! ”
There are little things in my food ,I’m not eating this” So I pick them out ,So much for hiding the spinach!
This should go good with a nice Savignon Blanc!
I stand corrected ……… Sauvignon Blanc
Blue cheese has got a bum rap. Your idea of a pile of this gettin’ cozy next to a filet is freaking brilliant.
I’m green with envy over your Blue Mac & Cheese.
I am – apparently – very lame as well :)
Oh dear lord. My husband just saw me looking at this and is now insisting that I make it. Right away! I think he about died when he heard it was really blue cheesy.
My grandma is the biggest blue cheese fan, like, ever. I haven’t seen her in months and I think this will make the perfect reunion dinner!!!
I think I’m the only one here without a blog…that said, don’t forget the blue cheese atop the filet!! Heaven.
(I stumbled upon your blog just.last.night. Where in the crap have I been on this Internet? Yer killin’ me girl! Kudos on your flavor sensibilities).
thanks April!
It IS mac and cheese season and I have yet to make any, for some weird reason. I must do this before it starts to get warm.
This looks amazing! Love me some blue (bleu?) cheese!
When is it not Mac and cheese season??
good point.
Jessica-
This is totally unrelated but I made a “pesto” last night that I think may enable you to eat some vegetables…it was made out of peas, sage, garlic, miso, hemp/sunflower seeds. I got the recipe off the Big Oven app. It was pretty delicious, and I think the sage-y-ness drowned out the peas :)
that sounds fab.
In other news, where is that baking dish from? I’ve been looking for one just like it, and that one is stunning.
thanks! it is le creuset but i got it on sale at sur la table a few years ago.
Mmm this looks so yummy and creamy! Im starting to really like blue cheese. Especially if you get the super creamy ones. How can you not like it?!
OMG! I will be making this tonight! Blue cheese rocks! I just discovered Dirty Martini’s with blue cheese stuffed olives….to die for!
Im blue cheese obsessed! I can’t wait to make this!
why must you do this to me at 9am!! If only this would magically appear in my lunch bag!
Hahaha I am the same way!!!! I feel like I’m always craving something like mac and cheese or brisket at like 9 am because I can’t stop reading these delicious food blogs.
Hahaa, totally laughing about eating mold and what to sub for blue cheese in the case you don’t like blue cheese. I believe there is not wrong time for mac n’ cheese. Love that 2nd to last photo! mmm
My life is mac and cheese season. So yeah… this is TOTALLY happening.
I pull pieces off of a blue cheese hunk as a snack. I love stinky cheeses. I love mac n cheese. I love you.
OMG this looks amazing. Love the picture of the blue cheese, especially with the granite! I came across a whole mac & cheese cookbook the other day (80 different kinds!)… I feel like you should write one of those.
Yum…amazing how many takes on Mac & Cheese you’ve done! The hubs is the Mac & Cheese lover in this household. Blue cheese is delicious, along with gorgonzola. Well, any cheese, really.
FashionEdible Blog
It’s totally mac and cheese season! I’m still eating breakfast but already thinking of making this for dinner…
This looks AMAZING. I’ve always loved blue cheese, even when I was a little kid (I was a bit of a weirdo then….and now). For NYE, I had a mac and cheese party; I didn’t make this, but next time.
Also, my friend came up with a great solution for wanting only the crispy top. Make it in a cookie sheet that has a lip on it, then you basically only have the tops.
ummm brilliance.
Ohhhhhhh this feels so good.
I feel like it’s always mac and cheese season. I mean, come on now.
WOMAN.
I have literally drooled through this entire post – I LOVE blue cheese and adore mac & cheese and I kind of want to hide in that pan and just eat my way out. MMMMMMM.
never tried blue cheese in mac n cheese before – intrigued!
It absolutely should be mac n cheese season if it isn’t!
I love eating mold! This looks fab!
You.are.killing.me. Suddenly the can of soup on my desk for lunch does not nearly as appetizing. That’s what I get for checking food blogs at work.
You have so many gorgeous recipes for mac n cheese….didnt realize that til I saw them all linked!
And love the steam shot in this post at the end….so delish!
I think….I need to sub the gorgonzola and bleu with 16 oz of feta!! Winner :)
O.M.G.
I love me some blue cheese so this is right up my alley! Fantastic recipe, per usual!!
I am a sucker for mac and cheese and with blue cheese it just sounds perfect. Can’t wait to try it out!
Haha, I am a firm believer if the thing you are subbing out is in the title of the recipe, you are no longer subbing but completely changing the recipe!
Pretty decadent!
i’m so happy i live in a world where this exists…….sigh.
See, this is the kind of decadent mac and cheese I can get with. It’s still crazy cold here in Cleveland, so mac and cheese season sounds about right to me ;).
NICE!!!
Looks delish! I am on the same page! It’s definitely mac n cheese season! I have been craving it and eating it like it is going out of style. By the way, I also have a habit of eating the crust off the top. When I do that, I make a new breadcrumb crust and pop it under the broiler for a couple minutes. Eventually it gets to the point where the crust to mac n cheese ratio is ridiculously in favor of the crust. But I am so ok with that!
I don’t think I like blue cheese quite enough to make this, but I will say that these photos are especially gorgeous!
thanks love!
I just started “March Madness” get fit month….I kind of hate you for posting this. I may need to avoid your blog for the entirety of March as cheese, pasta, cakes and really anything good is not on my “diet”.
I can never get my hands on (or my fork in) enough mac and cheese recipes! There’s seriously not much better in life!!!
Calorific but worth it! I do love gorgonzola and what a great recipe!
Zoe xxx
Um, yeah… This is totally dinner tonight. And since the hubs won’t go near blue cheese, it’s aaalllllll mine :) do you think it would be worth adding bacon to this, or would the blue overpower it?
I have been waiting for this. My whole life.
I’m actually getting more and more into bleu cheese (since I need to find anyway, apparently, to maintain my generous figure). What’s the difference between regular BC and this stuff? Both look disgusting and are powerful even in small doses, I’m assuming. :D