Mac & Cheese Wednesday: Blue Cheese Mac
Today's Mac & Cheese Wednesday is my favorite fancy mac: blue cheese mac with caramelized onions. I found this recipe in a Better Homes & Gardens "bookazine" called "Quick & Easy Recipes." It's listed as "Creamy Macaroni and Cheese." The magazine is in my lap right now, the page dog-eared and wrinkled, because I've made it so often. The original recipe is a little different. I'll share my version with you first, then I'll tell you how the magazine says to do it.
|Blue cheese and mozzarella... Mmmmmm...|
Blue Cheese Mac (adapted from Better Homes & Gardens)
1 to 2 Tablespoons butter or oil
half to a whole large sweet onion, thinly sliced (I vary this, due to digestive issues in my family)
6 oz. dry elbow macaroni or small shells
8 oz. shredded mozzarella cheese
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half
ground black pepper
Preheat the oven to 350 degrees. Sautee the onion in the butter or oil. I cook it until it's nice, brown, and starting to caramelize. Once it's done, set it aside, while you cook your pasta (according to package directions, of course). Drain and place in a 1 1/2 quart casserole. Stir in the onion, 1 1/2 cups of mozzarella, blue cheese, half-and-half and pepper. Bake uncovered for 20 minutes, then stir it gently. Top it with the rest of the mozzarella, and back for another 10 minutes, or until brown and bubbly.
|I let my onion cook another few minutes after this.|
I made this recipe this week using the plain blue cheese Private Selection crumbles from the Dillon's fancy cheese case. I've played around with it, though. Once, I used super-strong Maytag Blue Cheese. The girls and I loved it, but Mr. B couldn't handle it. Another time, I used milder gorgonzola, which he liked, but the girls and I thought it was too plain. There's an Amish smokehouse blue that's delicious in this.
Obviously, I don't make this one as often as last week's recipe, or even the butternut mac from two weeks ago. This is usually reserved for special occasions. And now, I'll tell you how I'm supposed to make it, according to Better Homes & Gardens.
The first ingredient is actually supposed to be "4 strips of bacon," which you cook in a skillet over medium heat until crisp. Remove the bacon, cook the onion in the drippings. I don't eat bacon, although the rest of my family is a different story. We have made it both ways. Mr. B and the girls loved it with the bacon, but I'll have to take their word for it.
I don't have one book to recommend you to go with this recipe. I suggest you eat this fairylicious mac & cheese with a helping of fairy tales. I've shared some wonderful compilations here, here, here, here, here, here and here. Looking forward to sharing more fairy goodness with you soon!
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