Black and Blue Mac and Cheese

 

 

 

Serves 4-6

 

½ pound elbow macaroni or similar size pasta

4 Tbsp butter

2 cloves garlic, minced

2 Tbsp Cajun seasoning

4 Tbsp flour

1 ½ cups milk, warmed or room temperature

Salt and Pepper, to taste

1 ½ cups good quality cheddar cheese, shredded

1 ½ cups good quality mozzarella cheese, shredded

¼ cup blue cheese, crumbled

½ cup panko breadcrumbs

1-2 tsp olive oil

 

Preheat the oven to 400 degrees.

In a large pot of boiling salted water cook the pasta according to package directions. Drain and set aside.

Meanwhile, in a small sauce pan, melt the butter over medium-low heat. Add the garlic and sauté until you smell the aroma, about 2 minutes. Add the Cajun seasoning and stir to combine. Allow the spices to bloom for 30 seconds. Sprinkle in the flour a little at a time and stir to combine between each addition. This will ensure there will be no lumps in the sauce. Cook one minute.  Slowly add in the milk stirring constantly with a whisk or wooden spoon.  Cook mixture until thickened and add the salt and pepper to taste. Be careful as the Cajun seasoning most likely already has salt so it is best to taste the sauce before adding any seasoning. Combine cheeses and, off the heat, add the mixture to the white sauce. Stir until melted.

Spray a small/medium casserole with non stick spray. Combine the pasta and the cheese sauce and pour into the prepared casserole dish.  In a small bowl, combine the breadcrumbs and olive oil and sprinkle this mixture over the casserole. Bake the mac and cheese for 25-30 minutes or until the top has browned and the cheese is bubbling. Enjoy!
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