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Blue Cheese Mac ‘n Cheese

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 3 – 4 tablespoons of flour

   3 – 4 tablespoons of butter

   3 – 4 cups of milk or cream

   4 – 6 Ounces of Blue Cheese

     Qtr Pound of Elbow Macaroni

   2 Tablespoons of Parmesean











Bechamel Sauce      

You can watch a recipe video that shows how to make a bechamel sauce In a sauce pan, melt the butter, then add the flour to make a rouxStir the roux over low heat for 5 – 10 minutesSlowly add the milk, stirring as you go.  The roux will immediately thicken, but as you add milk, it will thin out, until it begins to boilOnce boiling, you can adjust the thickness of the sauce by adding more milk.  You’re looking for a syrup like consistency.


 Mac ‘n Cheese

For the apple garnish, dice an apple into small pieces and place in a bowl. Squeeze a bit of lemon juice over the apples and toss to coat; that will prevent them from turning brownAs you make the béchamel, cook off your elbow macaroni until just al dente, and drain it well While cooking the pasta, finish your blue cheese sauce by adding the cheese into the hotbéchamel and melting. Before you add the last couple ounces, taste the sauce.  

You can then decide to add more or notAdd the cooked pasta, and toss in the sauce thoroughly. Season with salt and pepper & stir to combineTake a final look at the thickness.  It should seem fairly soupy, if not, add some more milkPour the macaroni and cheese into a greased baking dish, or as I do, a small oven proof bowlTop with a thin layer of breadcrumbs and parmesan cheesePut the baking dish into a 400 degree oven for about 10 minutes or until the top is brownedRemove from the oven, and let it rest for a couple minutes.Top with the diced apple and serve

Enjoy One Of My Favorites! 


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