Baked Mac and Cheese with Blue Cheese
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 16
Calories 278, total fat 17 G., saturated fats 10 G., proteins 11 G., carbohydrates 20 G., fiber 1 G., cholesterol 50 mg, sodium 331 mg, sugar 2 G.
Serving size: 1 of 16
Calories 278, total fat 17 G., saturated fats 10 G., proteins 11 G., carbohydrates 20 G., fiber 1 G., cholesterol 50 mg, sodium 331 mg, sugar 2 G.
This recipe transforms the comforting comfort of mac 'n' cheese into a sophisticated treat perfect for holidays and other special occasions. The sauce is made with blue cheese (Gorgonzola or the softer Dolce Latte) and Parmesan, topped with toasted pancetta. The mac 'n' cheese will look even more presentable if baked and served in individual ramekins, topped with breadcrumbs for a deliciously crispy texture paired with the creamy cheese sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g fusilli pasta
- 1/3 cup diced pancetta
- 1 small handful of fresh thyme
- 3 green onions, thinly sliced
- 3 tablespoons unsalted butter
- 3 tbsp. premium flour
- A pinch of ground nutmeg
- 1 teaspoon mustard powder
- 3/4 cup whole milk
- 1 and 1/4 cups heavy cream
- 200 g dolcelatte or gorgonzola, crumbled (about 1 cup)
- 110 gr. parmesan, grated (about 1.5 tbsp.)
- 1/4 cup breadcrumbs
- 1 handful fresh chopped parsley, for serving
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Recipes with similar ingredients: fusilli spiral pasta, pancetta, thyme, green onions, butter, premium flour, nutmeg, mustard powder, milk, cream, blue cheese, Gorgonzola cheese, Parmesan cheese, breadcrumbs, parsley
Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Cook the pasta in a large pot of boiling salted water. Cook until slightly less than al dente, as the pasta will finish cooking in the oven. Set aside 1 cup of the water, drain the rest, return the pasta to the pot, and set aside.
- In a medium skillet over medium heat, cook the pancetta until it begins to brown, then add the thyme and green onions and cook for another 3 minutes. Transfer the contents of the skillet to the pasta.
Sauce:
Combine the butter, flour, nutmeg, and mustard powder in a small saucepan. Heat over medium heat and cook, stirring, until the butter melts. Combine the milk and cream in a jug and add a little to the flour and butter in the saucepan, stirring well. Continue adding the milk mixture a little at a time, stirring well after each addition (be sure to stir in the corners of the pan). Increase the heat and simmer the sauce for 1-2 minutes. It will thicken considerably. Remove the saucepan from the heat.- Add two-thirds of both cheeses to the sauce while it's still hot and stir well. It may be a little lumpy, but that's okay. Season with salt and pepper to taste and add to the pasta. If the cheese sauce thickens too much, add a little of the pasta cooking water. Stir and pour into 4 large ramekins or a shallow 3-quart casserole.
- Sprinkle the mac and cheese with the remaining cheese and breadcrumbs and bake in the oven for 20 minutes, or until the cheese is bubbling and the topping is golden brown. Sprinkle with finely chopped parsley and serve.
Author of the recipe - Lorraine Pascale is a British model, chef, pastry chef and television presenter.
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