Insert Face: Blue Cheeze Mac

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I would subsist solely by soaking my head in a bucket of blue-cheese dressing every damn day if I could. I consider blue cheese the gold bar of the Gods. And now any dish that has the word cheese in the title is now convertible to blue-cheese; Blue-cheese cake, grilled blue-cheese sandwich, blue-cheese danish, blue-cheese pizza and THIS recipe. Blue-Cheese Mac:

Preheat oven to 400 degrees, prepare baking dish with nonstick spray


1-lb. package rigatoni noodles, boiled in salted water until done al dente

2 tbls unsalted butter

2 tbls flour

2 1/2 cups milk

8 oz Fontina cheese, freshly grated

16 ozĀ  blue cheese, crumbled

salt + pepper

1/3 cup Panko bread crumbs

1/4 cup seasoned fine bread crumbs

chopped fresh herbs for topping


Heat butter in a medium saucepan over medium heat. Add flour and whisk constantly until gold and bubbly (approx. 2 minutes). Add milk and whisk constantly until the mixture thickens. Reduce heat, then add in half the grated fontina and half the crumbled blue cheese. Stir until cheese melts and sauce is thick. Taste and season with a bit of salt and pepper if desired.

Add pre-cooked noodles to the baking dish. Pour the cheese mixture over them, make sure to coat all the noodles. Sprinkle remaining fontina and blue cheeses evenly over the top, then cover that with the breadcrumbs. Bake for 30-35 minutes, or until top is golden and crunchy.

Let sit for five minutes, then insert face.

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