Macaroni and cheese is one of my all-time favorite dishes. Warm, creamy and comforting, I’m always happy to see it gracing the table at potlucks and family gatherings.
While most people are loyal to their own tried and true recipe, I was thrilled when a friend asked me to come up with my own formulation.
Thinking outside of the (Kraft?) box, I decided to use both Wisconsin cheddar and Wisconsin blue cheese to create a fresh variation on this classic theme.
A crunchy top layer of Panko bread crumbs and Prosciutto gives way to tender pasta twists underneath. The flavor profile is tangy with just the right amount of sharpness from the blue cheese.
(Be warned: this is by far the most flavorful and decadent macaroni and cheese I have ever eaten!)
Bold Blue Mac And Cheese
- 1 pound spiral or tubular pasta
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flower
- 2 medium-sized shallots, minced
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 3 cups freshly-grated Wisconsin cheddar cheese
- 1 1/2 cups crumbled Wisconsin blue cheese
- 1 cup Panko bread crumbs
- 4 slices prosciutto, sliced into strips
- Butter a 13 x 9 baking pan (or individual gratin dishes), and preheat oven to 350 degrees.
- Saute shallots in butter over medium heat until they turn translucent. You'll want to use a large skillet, so you'll have space when it comes time to add the noodles.
- Whisk in flour, but do not let the mixture get too hot and start to brown.
- Gradually whisk in milk and cream, taking care to break up any lumps you see. Simmer until the mixture thickens, or for about 3 minutes.
- Reduce heat and add cheddar cheese one cup at a time, so it can incorporate. Then add one cup of the blue cheese. Salt and pepper to taste when everything's good and molten.
- Fold in the pasta until it's well-coated before transferring everything to your baking pan (or gratin dishes). Sprinkle Panko, remaining blue cheese and sliced prosciutto over top.
- Bake for 20 - 25 minutes, or until bubbly. Let cool for five minutes before serving.