Macaroni and Bleu Cheese
Indulge in a gourmet twist on a classic dish with this creamy, decadent Macaroni and Bleu Cheese recipe. Featuring tender elbow macaroni coated in a luxuriously smooth cheese sauce made with tangy bleu cheese, sharp cheddar, and a hint of garlic and onion powders, this dish offers a symphony of bold, comforting flavors. Topped with golden, crunchy panko breadcrumbs for a satisfying contrast and garnished with fresh parsley, it’s baked to perfection for a crowd-pleasing meal. Perfect for dinner parties or an elevated comfort food craving, this rich and savory macaroni bake is sure to impress. Ideal keywords: "macaroni and bleu cheese," "creamy baked macaroni recipe," "gourmet macaroni and cheese," "easy blue cheese pasta dish," "elevated comfort food recipes."
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 5 oz crumbled bleu cheese
- 1.5 cups cheddar cheese (shredded)
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 0.75 cup panko breadcrumbs
- 1 tbsp olive oil
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture forms a smooth roux.
Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook the mixture over medium heat until it begins to thicken, about 5-7 minutes.
Reduce the heat to low and stir in the bleu cheese and cheddar cheese. Continue stirring until the cheeses have fully melted and the sauce is smooth.
Season the cheese sauce with garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
Combine the cooked macaroni with the cheese sauce, stirring until all the pasta is evenly coated.
Preheat your oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9x13-inch baking dish.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the breadcrumb topping is golden brown and crispy.
Remove from the oven, let cool for a few minutes, and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 446 mg | 34% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 297 mg | 6% | |
*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.
