Active Time
15 Mins
Total Time
40 Mins
Yield
Serves 10

This incredibly rich baked mac and (blue) cheese might be the one dish that even the most staunch blue cheese hater will embrace with open arms. If a side dish better suited to accompany your next steak dinner exists, we sure don’t know what it could be.

How to Make It

Step 1

Preheat oven to 375°F. Prepare pasta according to package directions, adding 1 tablespoon of the salt to the boiling water. Drain, return to pot, and set aside.

Step 2

While pasta cooks, melt 3 tablespoons of the butter in a medium saucepan over medium. Whisk in flour, and cook, stirring constantly for 1 minute. Gradually pour in milk, whisking constantly until thoroughly combined. Bring to a boil, and cook, stirring often, until thickened, about 10 minutes. Remove from heat; stir in 6 ounces each of the blue cheese and the Cheddar, 1/2 teaspoon of the pepper, and remaining 1 teaspoon salt, stirring until cheese is melted. Pour cheese sauce over pasta; stir to coat. Transfer mac-and-cheese to a lightly greased 13- x 9-inch baking dish. Top evenly with remaining cheeses.

Step 3

Place remaining 1 tablespoon butter in a small microwavable bowl; microwave until butter is melted, about 30 seconds. Stir in panko, lemon zest, and remaining 1/2 teaspoon black pepper. 

Step 4

Sprinkle breadcrumb topping over cheeses; bake in preheated oven until golden and bubbly, about 25 minutes. Sprinkle with parsley.

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