Blue Cheese Baked Pasta
1 pound large elbow macaroni, bowtie or similar shape to cradle sauce
2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese (Gorgonzola, French, Maytag or Danish)
1 tablespoon minced fresh chives
Preheat oven to 350 F. Butter 13x9x2-inch glass baking dish. Cook
pasta in large pot of boiling salted water until al dente, drain.
Meanwhile, melt butter over medium-low heat, add flour, cook 1 minute,
to make roux (do not brown), gradually whisk in milk and cream, simmer
until mixture thickens slightly, whisking occasionally. Reduce heat to
low, add grated cheddar cheese and 1 cup crumbled blue cheese, whisk
until cheese melts.
Add cooked pasta to sauce, stir to coat, transfer mixture to prepared
baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until
sauce begins to bubble. Sprinkle with chives and serve. Makes 8
servings
Source: <http://www.catalunatics.com/cooking/past/Pasta2.htm>
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