Cabell's Mac & Bleu Cheese

Submitted by purplemb

My friend Cabell adapted the epicurious.com recipe for chipotle macaroni and cheese, with delicious results!

Ingredients

  • Spiral pasta: 1 lb
  • Unsalted butter: 1/2 stick
  • White wheat flour: 1/2 cup (all-purpose is fine, too)
  • Trader Joe's chipotle salsa: 1/4 to 1/2 jar, to taste
  • Brown mustard: squirted to taste
  • Extra-sharp cheddar: 16 oz
  • Blue cheese: 8 oz (Total cheese should come to 1.5 pounds; you decide how much blue you want--you can also use more cheese than this; it really depends on how cheesy you want it)
  • Full-fat Greek yogurt: 2 cups (1 container of Trader Joe's Greek)
  • Water: 1 cup
  • Bread crumbs: 3/4 - 1 cup

Method

  1. Preheat oven to 350°F.
  2. Grate cheddar and chop blue cheese into small chunks (~.5" cubes).
  3. Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, for 1 minute.
  4. Gradually whisk in yogurt, water, and mustard and simmer, whisking occasionally, for 3 minutes.
  5. Stir in chipotle salsa.
  6. Gradually stir in cheese over low heat.
  7. Cook pasta in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a 9x13 casserole dish.
  8. Pour cheese sauce over pasta and mix together.
  9. Sprinkle bread crumbs over casserole and bake in middle of oven for 30 minutes.

Cook's Notes

Makes 8 servings.

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