Break into a cheese board and turn leftovers into this comforting macaroni and cheese
A few sliced chives make a lovely garnish for this macaroni and cheese.
This Blue Cheese Mac and Cheese recipe is simple and gets made on the stove in just 15 minutes. For the most creamy, cheesy blue cheese mac with no cream! This is a vegetarian recipe!
* Ingredients :
° 2 cups uncooked pasta
° 4 cups shredded sharp white cheddar cheese
° 5.5 oz. cruumbled Blue cheese
° 1 12 oz. evaporated milk carton
° 1 km of salty biscuits (powder)
° 2 tablespoons butter
° 2-2.5 tablespoons of flour
* instructions :
Start cooking the pasta until it is soft. When cooking the noodles, heat the stove (oven) to 350 degrees.
The step next is to making the roux. To do this, easy melt 2 tsps of butter in a saucepan on heat. Adding enough flour to making roux, about 2-2.5 tablespoons. After the flour and butter are well mixed, slowly stir in the whole can of evaporated milk. Allow the milk mixture to heat slightly, then slowly add 2.5-3 cups of grated sharp white cheddar cheese and about 3/4 of the blue cheese, stirring constantly so it does not stick to the bottom of the saucepan. Keep cooking until cheese is totally melted.
Drain the water from the pasta and put it in an 8 x 8 casserole dish. Next, pour the melted cheese mixture over the pasta and toss together, making sure to cover each piece of pasta with the cheese mixture.
Next, sprinkle the crushed crackers with salt evenly over the pasta.
Then sprinkle the rest of the sharp cheddar cheese and blue cheese on the pretzel.
Put a little butter on the pasta.
Cover the pasta with aluminum foil and cook at 350 degrees for 25 minutes.
Removing aluminum foil also cooking for other 10-15 minutes, until cheese is melt and the pretzel is golden.