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Macaroni and Blue Cheese Recipe
|Blue cheese||8 Ounce, crumbled (Oregon)|
|Black pepper||To Taste (For Serving)|
Serving size: Complete recipe
Calories 3811 Calories from Fat 1342
% Daily Value*
Total Fat 152 g234.4%
Saturated Fat 92.2 g461%
Trans Fat 0 g
Cholesterol 393.7 mg
Sodium 4062.8 mg169.3%
Total Carbohydrates 463 g154.4%
Dietary Fiber 17.2 g68.8%
Sugars 63.3 g
Protein 148 g296.1%
Vitamin A 84% Vitamin C 0.35%
Calcium 239.4% Iron 113.5%
*Based on a 2000 Calorie diet
Grease a 13x 9-inch baking dish.
Bring a large pot of water to a boil.
Salt to taste and add the macaroni.
Cook until just tender (check package directions for cooking times).
Drain and rinse under cold water.
Place in a large bowl.
In another pan, bring the milk to a boil and set aside.
Melt the butter in a heavy saucepan over low heat.
Whisk in the flour and cook 5 minutes, whisking constantly; do not let the mixture become brown.
Remove from the heat and whisk the hot milk into the butter and flour mixture.
When the mixture is smoothly blended, return to medium heat and continue cooking, whisking constantly, until the sauce is thick, about 5 minutes.
Add the salt.
Add the sauce to the macaroni.
Add three-quarters of the crumbled blue cheese and stir well.
Transfer the macaroni mixture to the prepared baking dish and spread in an even layer.
Sprinkle the remaining cheese evenly over the surface.
Bake until bubbling hot, about 25 minutes.
If desired, lightly brown the top of the macaroni and cheese under the broiler, 3-4 minutes.
Serve hot, sprinkled with freshly ground black pepper.