Mac and Blue
Elevate your comfort food game with "Mac and Blue," a sophisticated twist on classic mac and cheese that pairs creamy blue cheese with sharp white cheddar for a bold, flavorful dish. Perfectly cooked elbow macaroni is coated in a velvety cheese sauce made with whole milk, heavy cream, and a touch of garlic and onion powder for added depth. Topped with crispy golden panko breadcrumbs and a hint of olive oil, this indulgent baked mac and cheese recipe is finished with a sprinkle of fresh parsley for a gourmet touch. Ready in just 40 minutes, this decadent dish serves as a show-stopping side or a luscious main course, ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 4 ounces blue cheese (crumbled)
- 1 cup sharp white cheddar cheese (shredded)
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Once cooked, drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a light roux.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and stir in the blue cheese and shredded cheddar cheese until fully melted and smooth.
Add the garlic powder, onion powder, salt, and black pepper to the cheese sauce and mix well.
Add the cooked macaroni to the cheese sauce and gently stir until the pasta is evenly coated.
Preheat your oven to 375°F (190°C).
Transfer the mac and cheese mixture to a greased 8x8-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly moistened. Sprinkle this mixture evenly over the mac and cheese.
Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let it cool for 5 minutes. Garnish with chopped parsley if desired before serving.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 33.4 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2044 mg | 157% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
