This recipe came from Karen Rankin, Snowbird Mountain Lodge, N.C. It is deliciously sinful!
1 stick unsalted butter
1/2 cup all-purpose flour
1 quart whole milk
8 ounces crumbled blue cheese
8 ounces Swiss, Monterey Jack, white Cheddar or Fontina cheese, grated (we used white Cheddar)
4 ounces Asiago or Parmesan cheese, grated (we used Parmesan)
1 pound elbow macaroni or penne pasta, cooked al dente (we used macaroni)
1 1/2 tablespoons salt, or less if cheese is salty
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon cayenne pepper
In a saucepan, melt the butter and whisk in the flour to make a roux. Use a wooden spoon to make sure roux has collected in the sides of the pan or it will burn. Cook the roux for about 2 minutes over medium-low heat while stirring well the entire time. Add the milk 1 cup at a time, whisking well between each addition.
Allow the sauce to cook about 5 minutes over low heat, stirring occasionally. The sauce should be thick enough to coat the back of a spoon when finished. Season the sauce with the salt (we used 1/2 teaspoon), pepper and nutmeg. Add all the cheeses except the finely grated Asiago or Parmesan. Stir well. There may be a few lumps of the blue cheese.
Pour over the drained pasta and stir to blend. Spread in a 9-by-13-inch greased pan. Sprinkle the remaining cheese over the top. Bake at 350 degrees for about 35 minutes or until bubbly and golden brown.
This dish goes well with an all-vegetable meal or grilled chicken.
Prepared by Pinney Powell
Sunday, April 23, 2000
