I’m serious. If you don’t loveloveLOVE blue cheese, you should try one of my other blue-cheese mac recipes – this is not for you. If, however, you revel in the sharp, tangy cheese-funk that is powerful blue cheese, then this recipe is, indeed, for you. Just don’t say I didn’t warn you!
True story: when I was developing a blue mac and cheese recipe, my initial attempt was this very recipe. It was shot down my my husband. It was shot down by his entire office staff. And even for me, a blue-cheese loving freak, it was a bit too strong. So, knowing this, consider yourself warned.
Did I mention it’s a gluten-free recipe? Indeed. And if you can tolerate gluten, you can absolutely adjust the recipe to make it with plain old white flour instead of gluten-free flour and with a wheat-based pasta rather than a rice-based pasta. Even cooler? The Tillamook and Maytag cheeses I used in this recipe are gluten-free.
Heat some water in a nice large pot over high heat. Once the water is boiling, drop your gluten-free pasta in and prepare according to the package directions.
Shred your Cheddar and crumble your blue cheese while the pasta is cooking. Once cooked, drain the pasta and set aside.
In the same large pot, melt the butter and once melted, whisk in the gluten-free flour. Whisk over medium heat for two minutes. Add the milk, streaming slowly into the pot while you continue to whisk (sensing a theme here? Whisk. Always whisk.) Cook the mixture over medium heat for four minutes, whisking frequently, or until the sauce begins to thicken. Remove your pot from the heat source.
Stir in the salt, pepper and one tablespoon of your minced chives. Next, add the two cheeses and stir until the cheeses are melted and everything’s happy. Add the cooked pasta and stir to combine.
Divvy that pungent mac and cheese up into individual bowls and top with the remaining chives. And you’d better be sure all your friends like stinky cheese as much as you do!
The verdict? Well, you got a good inkling in my intro above. Piquant, pungent, powerful…all encompass this particular mac and cheese recipe. I give this recipe two elbows up because it is simply too strong – heck, it could probably put hair on your chest! Or maybe you could use it to break up congestion in lieu of Vicks VapoRub. I’ll leave that up to you. And if you do try this recipe, please let me know what you think in the comments!
Here, sigh, is my recipe.
- 2 tablespoons butter
- 3 tablespoons gluten-free flour
- 2¼ cups fat-free milk
- 16 ounces sharp Cheddar cheese, shredded (about 2 cups) - Tillamook is gluten-free
- 14 ounces blue cheese, crumbled (about 2 cups) - Maytag is gluten-free
- 2 tablespoons fresh chives, minced and divided
- 16 ounces brown rice or other gluten-free pasta
- 1 tablespoon salt
- 1 tablespoon pepper
- Cook pasta in a large pot per package directions. Drain, then set aside.
- In the same large pot over low heat, melt butter. Add gluten-free flour and whisk for two minutes over medium heat.
- Slowly add milk, whisking continuously. Cook, whisking frequently, over medium heat until mixture begins to thicken, about three minutes.
- Remove pot from heat and add salt, pepper, one tablespoon chives. Stir to combine. Add cheeses and stir until melted. Add pasta and stir to combine.
- Top each serving with some of the remaining chives.
- Serve and scarf down immediately!
Now eat some and go breathe on your nearest frenemy.
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