The traditional mac and cheese got updated with three types of cheese, some spice and a fantastic crunchy golden top. You can have this pasta bake ready in 45 minutes, and it can also be made ahead. The amount of blue cheese and spice can be adapted to your palate.

Comfort food that is fast and simple is the best. Mac and cheese is the best.
This version has crumbly blue cheese, melty mozzarella, and sour cream. We don't have many pasta recipes in this blog, but we believe they're all worth adding to your favorites list.
It's very rich, super easy to make and quite versatile regarding the variety of cheeses you can use, their ratio with the pasta and the amount of spice.
This recipe takes 45 minutes to be served if you have the pasta ready. So, it can even be a last-minute addition to your holiday table, Thanksgiving potluck and weeknight dinner rotation.

Ingredient list
- Elbow macaroni:
- Blue cheese: also called gorgonzola cheese or stilton, there are different types that vary in pungency and flavor. I like a mild blue cheese or stilton. Use your favorite.
- Parmesan cheese: asiago and reggiano also work.
- Mozzarella cheese: or other melting one, like Swiss cheese.
- Sour cream: we use the regular type, full-fat sour cream. It adds richness and moisture. But you can use reduced-fat sour cream.
- Milk: regular or reduced fat.
- Salt: I like using kosher salt, but regular table salt works just fine.
- Black pepper: freshly ground is recommended.
- Spice: a pinch of smoked or hot paprika or chili powder work very well.
- Onion and green onion: they add different flavors, so we use a mix. Yellow or red onions can be used.
See the recipe card towards the end of this post for quantities.

Variations & substitutions
- Cream cheese: you can substitute it for the sour cream. The dish will be even more rich and creamy. I think it's a bit much, but you know how you like your mac 'n cheese!
- Spicy: add chili pepper flakes or other hot sauce or spice to the sour cream mixture in addition to the paprika.
- Garlicky mac and cheese: add a chopped clove (or more depending on how much of a garlic fan you are) to the sour cream mixture.
- Crunchier topping: sprinkle some panko breadcrumbs mixed with the cheese reserved for the topping.
- Bacon mac 'n cheese: sprinkle bits of crisp bacon on top before serving or add them to the creamy cheese sauce before mixing it with the pasta.
How to make mac and blue cheese
- Cooking pasta: make sure it's al dente. This means it has a bite and is not soft. It will continue baking in the oven and we don't want it to become mushy.
- Grate or chop cheeses: use a large-holed grater for the parmesan and finely chop the blue cheese and mozzarella with a kitchen knife as grating them will be messy.

Mix the sour cream mixture with cooked macaroni. Make sure it's seasoned well, but remember, cheeses are salty.

Save some grated cheese to sprinkle before baking, and get that wonderful golden layer on top.

What cheeses can you use?
- Sharp cheese is necessary unless you want bland thrown into the equation. We love parmesan, but asiago, reggiano or white cheddar work just as well.
- Melting cheese is another star here to get that stringy pull. We favor mozzarella but whatever you use for your pizza works here. Swiss cheese, Havarti and Monterey Jack cheese are other popular melting ones.
- Blue cheese adds a unique pungency and flavor. We're fans and use it for the blue cheese burgers, my mother’s legendary leftover pasta frittata and the amazing pumpkin ricotta gnocchi.

Broiling this pasta bake
What is mandatory is the au gratin part, fancy words for broiling it in the upper part of the over until you get that fantastic golden top.
Because, my friends, mac and cheese with blue cheese but no crunchy part on the top is what we're after. Said by the person who fought over orange macaroni and cheese from a box with no crunch whatsoever.
That was then, this is now. I'm 55 now; at least, I can say my palate has evolved.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Mac and Cheese with Blue Cheese
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Ingredients
- 1 tablespoon of soft butter, for the dish
- ½ cup sour cream
- ¾ cup milk
- ⅓ cup shredded sharp parmesan, asiago or white cheddar cheese + 2 tablespoons for topping
- ½ cup cubed mozzarella cheese + ¼ cup for topping
- ½ cup crumbled mild blue cheese
- 2 cups elbow macaroni, dry pasta
- 2 tablespoons chopped onion, yellow or red
- 2 tablespoons chopped green onions
- Salt and freshly ground black pepper
- Dash of spice or hot sauce: sriracha sauce or hot smoked paprika are our choices, but you can use whatever hot you like
- Large pinch of fresh or dried thyme
Instructions
- Place a large pot with abundant water over high heat. When it starts to boil, add a generous tablespoon of coarse salt and add the pasta. Cook until it's al dente, following the package directions.
- Have ready a buttered medium baking dish or several individual-size gratin dishes or ramekins that can go into the oven. Mine is 7x9 inches (18x23cm) and oval.
- While the pasta cooks, preheat the oven to 350ºF (180°C).
- Mix the sour cream, milk, ½ cup parmesan, ½ cup mozzarella, blue cheese and onions in a medium bowl.
- Drain the cooked pasta and add to the prepared dish.
- Add the cooked macaroni, season with salt, pepper, thyme, sriracha and mix well.
- Top with the rest of the parmesan and mozzarella cheeses, dividing evenly.
- Bake for 15-20 minutes, until it bubbles and the cheese melts. Broil for the last 5 minutes to get a deeper golden color, being careful not to burn it.
- Serve immediately. Store leftovers in an airtight container.

Kitchen Riffs says
Welcome back! I've missed you! And belated Happy Birthday. I love mac 'n cheese, and this looks like it's top-of-the-class. Really good stuff -- thanks.
Natalie says
Those cheese stretch images are serious food porn for me right now!
I recently visited California and was seriously impressed with the food - not at all what I was expecting from my first visit to the USA...
Oh & happy birthday for last week!
e / dig in says
happy birthday AND welcome back! you coming back is the best birthday present - for us! i too have missed you presence, and i'm so happy to read your wonderful words again.
laurasmess says
PAULA!!!! Hello lovely! You have no idea how big my smile was when I saw this in my email inbox! I am glad to hear that you are well, despite ridiculously busy periods and limited time to cook. I've missed you heaps, alongside your wonderful words and delicious recipes. As for this mac n cheese? What a perfect way to get back into the blogging swing! This is one of my husband's favourite foods but we hardly ever eat it at home. I will have to give this recipe a go - I am already imagining his smile from ear to ear! Hugs, happy birthday for last week beautiful one! xxxx
Marissa | Pinch and Swirl says
Welcome back, my friend! I've missed you. Lovely photos in this post - you may not have been cooking, but it looks like you've been busy with the camera.
Mac and cheese is one of my favorite comfort foods. This version looks fabulous!
christine@24CarrotKitchen says
Hello Paula,
This recipe looks awesome and lovely photos as always!
Welcome back, I have been in the same situation. I have projects that are interfering with blogging regularly at the moment.
Happy Birthday!!
Medeja says
I have missed you.. it's been so long since you posted.. 🙂
I like this macaroni bake.. something I am planning to make since ages.
The Ninja Baker says
Soooo nice to see you back, Paula! And sooo nice to have a super do-able recipe from the queen of gourmet cooking. With your mac 'n cheese you so cleverly combine sophisticated flavors but allow the home cook (like me) to shine as a fellow gourmet..Does that make sense? I hope so because I want to communicate what a big fan I am of Paula of Vintage Kitchen Notes!
Cathleen | My Culinary Mission says
That looks amazing! Nice to see you back. 🙂
Kathy says
Welcome back, Paula! I love Mac and cheese…one of my favorites! I love the addition of blue cheese.
Deb says
Hello dear friend! Taking a break from blogging is alright by me, but we did miss you! And what a way to begin again! Such a lush and flavorful Mac & Cheese that would be perfect with one of your grilled steaks.
lemongrovecakediaries says
Welcome back Paula so good to see you blogging again! I haven't had mac and cheese since I was a kid - this looks just the thing for a cold winters night!
Alice // Hip Foodie Mom says
Dear dear Paula. . when I saw this post in my email I had to look twice!! so nice to see a post from you!!! How are you?!!! Happy belated birthday. . I hope things are well and you are happy. . it's funny you mention the sour cream here. Sour cream is one ingredient I've been using quite often. . not only in savory dishes but sweet too! I've been adding sour cream into all of my cakes lately. freaking love it. And love this baked mac and cheese. way to make a solid come back! and does this mean you will be blogging again more frequently?
Caroline @ Shrinking Single says
Love the idea of using some blue cheese. Looks so beautifully cheesy.
Nancy @ gottagetbaked says
My dearest Paula, I'm so happy to see a new post from you! Every now 'n then I was checking here to see if you posted anything since that delicious brownie. I know you've been busy with life, work, etc. and I totally understand needing to take a break. Your mac n cheese looks incredible, especially with that crispy topping. I hope this means we'll be seeing more of you in the blog. I've missed you!
Silvia says
Hola, Pau!
Me encanta, me encanta, me encanta ... será porque me gusta tanto el queso y la pasta y a mis hijos también les encantan estos macarrones/fideos ... aunque es verdad que tampoco los hago tan seguido como quisiera.
El punto es, sin embargo, que acabo de enterarme de que viviste en USA durante tu adolescencia y que tenés la habilidad inigualable de pensar en inglés ¡¡sin traducir!! Ja-ja !! Nunca más se me cruza por la cabeza dejar un comentario en mi inglés-sin-pena-ni-gloria.
Me llamó la atención tu comentario acerca de que llegaste a soñar en inglés: un viejo profesor de latín decía siempre en la facultad que se domina una lengua cuando se llega a soñar en ella. ¡Bien por vos!
Chef Di says
YAY! So glad to see a post pop up from you 🙂 And how delicious this one looks and sounds... perfection!!
Joan says
I've wondered where you were. I was afraid I had offended you or something. 🙂
Welcome back.
Cocoa and Lavender says
Yay! Welcome back - you don't know how much I (and all the others, I am sure) have missed your posts and you! It is funny that you are making mac and cheese, as it is already on our docket for tomorrow evening! I have a ton of leftover cheese cubes form a work event. I hate cheese cubes. So they need to be destroyed. And turned into something yummy and gooey. I will probably combine you recipe and my mother's - I think the combo will be good. xo, David
Angie Schneider says
HIIIIIIII Paula! So GOOD to see you back with this delicious comfort dish!