Mac and Cheese with Blue Cheese
The classic mac and cheese recipe got updated with a creamy sauce with three types of cheese, medium heat from some spice, and a golden brown top. You can have it ready in under 45 minutes! It's one of our favorite things to serve as a side dish for the holidays or as a main dish with a green salad on any weekday.
Servings 4 - 6 servings
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.
