Ingredients
Units
- 1 tablespoon of soft butter (for the dish)
- 1/2 cup sour cream
- 3/4 cup milk
- 1/3 cup shredded sharp parmesan, asiago or white cheddar cheese + 2 tablespoons for topping
- 1/2 cup cubed mozzarella cheese + 1/4 cup for topping
- 1/2 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.Â
- 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.Â
- 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.Â
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baking
- Cuisine: American