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