The other night, John and I were planning to have steak, mashed potatoes and a veggie for dinner, until I spoke with my sister, Angela. She was having company over for dinner that night, and was in the process of getting her homemade mac and cheese ready.
Ooooh, homemade mac and cheese! My thoughts instantly shifted from steak to homemade mac and cheese. I e-mailed John and asked him to bring home the ingredients for homemade mac and cheese when he got out of work. He eagerly agreed!
John and I have an incredible recipe for Blue Cheese Mac and Cheese. It always comes out super creamy and delicious, and the blue cheese gives it just a little bit of a bite. It’s way better than that stuff in a box!
One of the things I love most about this Blue Cheese Mac and Cheese, is the crunchy saltine cracker topping. It’s absolutely perfect.
- 2 cups uncooked elbow macaroni
- 4 cups shredded sharp white cheddar cheese
- 5.5 oz. crumbled blue cheese
- 1 12 oz. can of evaporated milk
- 1 sleeve Saltine crackers (crushed)
- 2 tablespoons butter
- 2-2.5 tablespoons flour
- Start by cooking the macaroni until it’s al dente. While the macaroni is cooking, preheat your oven to 350 degrees.
- The next step is to make a roux. To do this, simply melt 2 tablespoons of butter in a saucepan over medium heat. Stir in enough flour to make the roux, about 2-2.5 tablespoons. After the flour and butter are well combined, slowly stir in the entire can of evaporated milk. Let the milk mixture heat up a bit, then slowly add 2.5-3 cups of the shredded sharp white cheddar cheese, and about 3/4 of the blue cheese, stirring continuously so that it doesn’t stick to the bottom of the saucepan. Continue cooking until all of the cheese is melted.
- Drain the water out of the macaroni and dump it into an 8×8 casserole dish. Then, pour your melted cheese mixture over the macaroni, and stir it all together, making sure that every piece of macaroni gets covered with the cheese mixture.
- Next, sprinkle the crushed Saltine crackers evenly over the macaroni.
- Then, sprinkle the remaining shredded sharp cheddar cheese and blue cheese over the Saltine crackers.
- Top the macaroni with a few small pieces of butter.
- Cover the macaroni with aluminum foil and cook at 350 degrees for about 25 minutes.
- Remove the aluminum foil, and cook for another 10-15 minutes, until the cheese is melted and the Saltine crackers have turned golden brown.
This recipe is really quite versatile. You can easily switch out the type of pasta, and types of cheese you use. We’ve done this quite often, but I really like the combination of sharp white cheddar and blue cheese. I used Gemeli in the mac and cheese pictured above. i
We love to serve this with a couple of dill pickles on the side.