Last week I did a bunch of cooking for my brother, Matthew and myself. I made this yummy mac and cheese that’s a recipe from my family’s cheese company, Point Reyes Blue. If you haven’t tried their blue cheese you must! It’s really the best. My brother and I always say we hated blue cheese until we tried this one! In an effort to use what was in the cabinet I used medium shells since we were out of elbow macaroni. The recipe called for their Vintage White Cheddar but since I didn’t have any I substituted regular cheddar. It still turned out good but I’d definitely recommend using a white cheddar if you can.
I also sauteed some mushrooms with lemon juice, garlic and parsley. It was soo easy and delicious!
Gourmet Mac and Cheese from Point Reyes Original Blue
1 pound elbow macaroni
1/4 cup butter
1/2 cup chopped onion
1/4 cup flour
4 cups whole milk
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup grated Jack cheese
1 1/2 cup grated Point Reyes Vintage White Cheddar cheese
3/4 cup (about 6 ounces) Original Blue cheese crumbles
Salt and Pepper to taste
Cook the macaroni a la dente. Drain well and set aside.
While the macaroni is cooking, melt the butter and sauté the onion until soft.
Stir in flour and cook until mixture is smooth. Whisk in milk and summer until the mixture thickens slightly. Add the mustard, Worcestershire, pepper sauce, and all the cheese. Stir to melt.
Add salt and pepper to taste.
Mix the sauce with the cooked macaroni and pour into a 9×13-inch baking pan.
Cover with foil and bake in 350 F oven for 20 minutes. Remove foil and return to over for 10 minutes.
Let stand for 5 minutes.
Serves 8.
While the macaroni is cooking, melt the butter and sauté the onion until soft.
Stir in flour and cook until mixture is smooth. Whisk in milk and summer until the mixture thickens slightly. Add the mustard, Worcestershire, pepper sauce, and all the cheese. Stir to melt.
Add salt and pepper to taste.
Mix the sauce with the cooked macaroni and pour into a 9×13-inch baking pan.
Cover with foil and bake in 350 F oven for 20 minutes. Remove foil and return to over for 10 minutes.
Let stand for 5 minutes.
Serves 8.
It’s seriously so good! A great comfort food for the middle to end of summer! And if you’re worried about the spicy factor I could hardly tell. So those of you who like more heat and add extra!
Enjoy!
