Macaroni with Blue Cheese and Chives

I think it is fair to say that I don't gain weight from potato chips and fast food... In the height of my "eat all I could possible want glory days"... this graced our table in a big bowls full!

Maybe not kid friendly... but I promise it is so good, you are not going to want to share with them anyways!

MACARONI AND BLUE CHEESE WITH CHIVES

Marie G. Beltran of Seattle, Washington, writes: "The signature dish at Blue Onion Bistro here in Seattle is a rich, velvety macaroni made with blue cheese. The restaurant, which is housed in a former corner gas station, is both nostalgic and comforting, just like the delicious dish. Is there any way you could persuade chef Scott Simpson to divulge the recipe?"

For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese.

1 pound spiral tube-shaped pasta
2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese
1 tablespoon minced fresh chives

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.

Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).

Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.

Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve.

Makes 8 servings.

Bon Appétit
R.S.V.P.
March 2003
chef Scott Simpson
Blue Onion Bistro, Seattle, WA

Link to this recipe may be found here:
http://www.epicurious.com/recipes/r...ws/views/107867