Macaroni and blue cheese

6 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or margarine
¼ cup All-purpose flour
2 cups Milk
1 pack (4 oz.) crumbled blue cheese
¼ teaspoon Salt
1 large Egg; lightly beaten
8 ounces Elbow macaroni; cooked
1 Jar (2 oz.) diced pimiento; drained (sort of optional)
½ cup Soft breadcrumbs
½ cup Walnuts; finely chopped
Fresh parsley sprigs to garnish, if desired

Directions

1. Melt butter in a Dutch oven or over low heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, over medium heat until thickened.

2. Stir in blue cheese and salt. Strir one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Stir in macaroni and pimiento; spoon into a lightly greased shallow 2-quart baking dish.

Sprinkle with breadcrumbs and walnuts.

3. Bake at 350 for 35 minutes. Garnish if desired. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Mandy Rose Bell" <mbell@...> on Jul 30, 1997

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