danish_blue_cheesewhite cheddarpenne-pastaWe’ve all grown up on Kraft Macaroni and Cheese. Remember those weeknights when your mom magically prepared cheesy, creamy delights from a simple blue box? Of course there’s nothing wrong with the artificially flavored, hyper-pigmented dish. But this baked Macaroni and Cheese proves to be quite the contender. It incorporates pungent blue cheese, aged white cheddar, and seasoned breadcrumbs. A hint of garlic intensifies the flavor. This macaroni and cheese is BOLD. There is nothing tender or innocent about it. Oh, and don’t bother asking for the nutritional content.  You’ll gain weight and then go to the gym. Deal.

Ingredients (Serves 1-2)

1 1/2 cup Macaroni or Penne Pasta

1 cup 2 % milk

1 clove garlic (grated)

3/4 cup aged white cheddar cheese

1/4 cup blue cheese

1/4 cup parmesan cheese

1/2 cup seasoned breadcrumbs

2 tablespoons butter

1 tablespoon white flour

1 1/2 teaspoons salt

1/2 teaspoon pepper

Method

Boil macaroni or penne in boiling salted water, drain, drizzle with olive oil, mix, and set aside. In separate pot, combine flour and 1 tablespoon butter over medium heat. Once butter has begun to melt and flour has cooked (about 1-2 minutes), add 1 cup milk. Whisk together until the liquid has thickened and lumps have dissolved. Grate one clove garlic over the liquid and stir. Then fold in the cheddar and blue cheeses. Once cheese has melted, season with salt and pepper. Fold in cooked pasta and parmesan cheese. Then pour the entire mixture into a buttered/greased baking dish. Sprinkle with breadcrumbs. Finally, take remaining tablespoon of butter and dollop evenly over the top. Bake the entire dish at 400 degrees until the top has browned and pasta is bubbling.

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