Stovetop Mac n’ Cheese Laced with Blue Cheese

Macaroni and Cheese is one of those dishes that is super versatile.Yes. It is the hot entrée to revamp, but in my book a creamy mac n cheese doesn’t really need much to improve it, so this is just to mix it up a bit.

The awesome part is that once you get the recipe down it really is a super fast supper. The measurements and ingredients are totally easy to memorize . Equal parts milk and cheese, and then  equal parts butter and flour, a little salt and pepper is all it takes for the basic version. Amp it up with whatever else your heart desires, and you’ve got a simple side dish or a kid-friendly dinner in the time it takes to cook pasta. Oh yeah, of course then there’s no excuse to resort to the watery flourescent-orange colored standard in a box.

Shopping List:

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

1 garlic clove

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1/2 cup blue cheese

sprinkle with 2 tablespoons cheddar and 2 tablespoon blue cheese


1. In a bring a medium sauce pot of water to a boil. Add 2 cups of dry pasta to the water. And cook it according to the directions.

2. In a separate medium sauce pot on medium-high heat add the butter and the garlic. Once the butter melts stir in the flour and let it cook for a minute until it is a thick paste and a light brown color.

3. Slowly add the milk to the pot and let it come to a simmer. It should be hot, but not boiling. Make sure to stir it few times during the 5 minutes this will take. At this stage remove the garlic.

4. Take the pot off the heat and gently stir in the cheeses and pepper until the mixture is smooth.

5. Right around this point your timer is probably going off to drain your noodles. Go ahead and do that and then pop them right in the pot with the cheese sauce. Stir it all to coat it evenly. Place it in a serving bowl and top with the remaining cheeses.

NOTE:  If you plan to make this ahead of time for a party, place it in a greased glass or ceramic baking dish and store it in the refrigerator for up to 3 days. When the time comes to reheat it, set the pan on the counter for half and hour. Cover it with tin foil. Bake at 300 degrees for about an hour or until warm through. Then you can top it with  extra cheese, or breadcrumbs if you’re one of those.


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