Macaroni & Blue Cheese

Macaroni & Blue Cheese

Metric Ingredient Imperial 500 g elbow macaroni, cooked al dente & drained 1 lb 40 ml butter 3 tbsp 1 medium onion, peeled & diced 1 30 ml all-purpose flour 2 tbsp 1 ml ground black pepper 1/4 tsp 1 ml cayenne pepper 1/4 tsp 1 ml ground nutmeg 1/4 tsp 50 ml milk 1/4 cup 125 ml parmesan cheese, grated 1/2 cup 115 g blue cheese, crumbled 4 oz

Melt butter in saucepan, saute onion until translucent. Sprinkle on flour, stirring until mixture thickens. Stir in black pepper, cayenne pepper and nutmeg. Cook briefly, stirring frequently. Pouring in a narrow stream, add milk, and cook stirring constantly until it comes to a slow boil or until thickened. Stir in 1/4 cup (50 ml) parmesan cheese and all the bleu cheese, heat through until melted. Remove from heat. Stir the cheese mixture into drained pasta and transfer to casserole dish. Sprinkle with remaining parmesan cheese. Place in preheated 350 F (180 C) oven and bake for 20 minutes or until very hot and bubbly. Serves 8

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