Recipe 65: Mac and BluePosted: February 9, 2016
I love my dad. I wouldn’t go so far as to call myself a daddy’s girl, but my dad just gets me – or at least, when he doesn’t, he admits he doesn’t. We’re both nerds for history, and we love a lot of the same foods. Most of those are foods that are bad for you, or “death on a stick,” as he calls it.
One of those foods is blue cheese. Dad puts it on everything, either the cheese itself or the dressing. While I don’t carry my love of the blue stuff that far, I do love a chance to highlight it whenever I can. So when I saw this recipe, I knew I had to serve it to my dad when he came to visit.
Mac and Blue (from the Rachael Ray Show)
1 pound cavatappi or other short cut of spiral or hollow pasta (I used corn elbows)
3 tablespoons butter
1 large clove garlic, crushed
3 tablespoons flour
2 cups whole milk (I used skim)
1 cup whipping cream (I used Half and Half)
White pepper, to taste
1 teaspoon ground mustard
Freshly grated nutmeg, to taste
2 cups grated white cheddar cheese or Gruyère cheese (I used white cheddar)
1 1/2 cups crumbled blue cheese, such as Maytag Blue or Stilton
3 to 4 tablespoons minced chives (optional)
Bring a pot of water to a boil and salt it liberally. Undercook pasta by 2 minutes, drain and reserve. Melt butter with garlic in a medium saucepan over medium heat. Swirl garlic a minute or so to infuse the butter then discard. Sprinkle flour over the garlic butter then whisk in milk and cream. Let thicken then season sauce with salt, white pepper, mustard and nutmeg. Stir in 2/3 of the cheese to combine, reserving some of both for topping the mac. Toss in reserved pasta and chives, transfer to baking dish and sprinkle with remaining cheese. Bake until brown and bubbly, 30 minutes.
This recipe was made for me, my dad, and my husband. All three of us had seconds. The only downside is that it didnt reheat terribly well, whigh might be because of the gluten-free pasta. But this is definitely a mac I would make again.