Treat yourself to this rich and creamy baked macaroni and cheese made with blue cheese and bacon -- delicious as a side dish to steak, a casserole for your pot luck or just straight out of the dish.
Course:
Main Dish, Pasta, Side Dish
Cuisine:
American, Italian
Servings: 8servings
Ingredients
1pound radiatore pasta mini ziti or elbow noodles
2tablespoons unsalted butter
2 tablespoonsall-purpose flour
2 1/2 cups whole milk
2/3cupblue cheese dressingI used Litehouse brand
8ounces white cheddar, freshly grated
5ounces blue cheese, crumbledI used Simply Artisan Reserve Brand
1/4cupInstantly Fresh Herbs, or fresh chopped
1 teaspoonground black pepper
1 teaspoon salt
for topping
1tablespoonmelted butter
1/2 cupunsalted panko
1tablespoonInstantly Fresh Parsley, or fresh chopped
6strips center cut bacon, cooked and crumbled
Instructions
Preheat oven to 400 F degrees. Spray a baking dish with nonstick spray.
Bring water to a boil and prepare pasta according to directions, but shaving 1-2 minutes off of the cooking time to keep al dente.
Meanwhile, heat butter in medium saucepan over medium heat. When butter begins to sizzle, quickly add flour and whisk constantly until roux is golden, about 2 minutes.
Pour in milk and whisk constantly, stirring until the mixture slightly thickens.
Reduce heat to low and add in white cheddar and blue cheese a couple handfuls at a time until cheese melts and sauce is thickened.
Stir in Blue Cheese Dressing. Stir in Instantly Fresh chives and season with salt and pepper.
Add cooked pasta to baking dish. Pour cheese sauce over top, tossing to coat all the noodles.
Cover top in panko bread crumb mixture.
Bake for 30-35 minutes, or until top is golden and crunchy and sauce is bubbling. Top with crumbled bacon