A more grownup version of my classic mac n’ cheese, try this tangy blue mac n’ cheese version. Its sharp flavour adding yet another layer to this comfort food.
This is one of my favourite versions of mac n’ cheese. Its piquant sauce fits perfect with the neutral taste of pasta. If you want to try something that is raising the level of your usual mac n’ cheese, this blue cheese addition is certainly that.
Roquefort is one of my favourite blue cheeses, it is sharp and tangy. There are different version of Roquefort with different sharpness and tanginess, try them all and find what fits your palette.
Added to much of the blue cheese and now it overpowers your sauce? Add more milk and regular cheddar cheese to mellow out the taste. Whisk the added milk and cheddar cheese while the sauce is on low heat and it will quickly mix with the rest of the sauce.
Substitutes
I like a sharp blue cheese the best, but there are so many lovely cheeses out there that you can try for different flavours. If you are using a hard cheese, you will have to shred it, for softer cheese it is enough to cut it down into smaller pieces before stirring it into your bechamel sauce.
For a more mellow taste, add half the amount of blue cheese and top up the rest with creme cheese. This will give you just a hint of blue cheese.
Freezable
I prefer not to freeze my bechamel once I have added the cheese. It freezes much better when it is still a plain white sauce. Then add your cheese when you are reheating the sauce.
Pasta freezes well, especially if you made too much and do not want to let it go to waste. Defrost in the fridge and add it to your sauce once you have melted the cheese. This way the pasta will warm through as it is mixed with the sauce, without overcooking it. You also do not need to use another pot to reheat your pasta. Less dishes!
Variations
I am getting quite a collection of different Mac n Cheese recipes now. There is the regular classic one, a super creamy one, when the regular mac n’ cheese just don’t feel creamy enough. How about making an easy taco version? Or try this French twist version. Or a baked version with its crunchy panko top will elevate your mac n’ cheese experience. In Halloween times, try my spooky green mac n’ cheese.
And even more to come! I am experimenting with a few other flavours, ready to bring to you shortly.
Tangy blue mac n’ cheese
Ingredients
- 300 grams uncooked pasta
- 40 grams butter
- 2 tbsp flour
- 1 garlic clove minced
- 300 ml milk
- ¼ tsp salt
- A pinch of pepper
- 200 grams medium cheddar cheese
- 100 ml pasta water optional
- 200 grams Rouqefort or other Blue cheese
Instructions
- Cook the pasta according to the instructions on the package. Save some of the pasta water for the end, if you desire a more saucy sauce.
- Melt butter in a sauce pan.
- Add the flour and stir until grainy and cooked through.
- Peel and mince the garlic and add to the sauce pan, let cook for about a minute, make sure you don’t burn the garlic.
- Add the milk and whisk vigorously to avoid lumps.
- Add salt and pepper and let cook together. Be careful so it doesn’t boil over.
- Cook until sauce has thickened, about five minutes.
- Take this time to shred your cheddar cheese and dice the blue cheese.
- Add the shredded cheese and blue cheese, keep stirring until the cheese is melted. If the sauce seems too thick, add some of the pasta water and stir again.
- Serve in a bowl over pasta and sprinkle more shredded cheese on top, if desire.