Ingredients:
1 lb elbow macaroni
2 tablespoons butter
1/4 cup flour
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
2 cups whole milk
1 teaspoon minced fresh chives, to taste
1 dash salt
1 dash pepper
Directions:
Preheat oven to 350* and butter 13×9 glass baking dish.
Cook pasta (about 8 min) and drain.
Melt butter in heavy large saucepan over medium to low heat, then add flour and cook 1 minute stirring constantly (do not allow to brown).
Gradually whisk in cream and milk and simmer until mixture thickens slightly, whisking occasionally (about 3 minutes).
Reduce heat to low and add grated cheddar cheese and only 1 cup blue cheese.
Whisk about 2 minutes or when cheese starts to melt, then flavor with salt and pepper.
Add cooked pasta to sauce, stirring to coat, and transfer mixture to 13×9 dish.
Sprinkle with remaining 1/2 cup blue cheese and bake about 25 minutes or until sauce begins to bubble.
Sprinkle with chives and serve- enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 40 min.