MAC AND BLUE
- Mac Sauce:
- 1/2 pound elbow macaroni
- 1 cup walnuts
- 1 1/4 cups grated Jack cheese
- 1/4 cup crumbled blue cheese
- 3 cups whole milk
- 1/2 cup butter
- 1/2 cup flour
Toast the walnuts: Preheat oven to 350 degrees. Place walnuts on a baking sheet and bake them until brown and toasty, 5-10 minutes. Cool the nuts and chop them into smaller pieces.
Make the sauce:
Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling (3-4 minutes). Remove from heat.
In a heavy-bottomed pot, heat the butter over medium heat. When the butter is just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.
Slowly pour the warm milk about 1 cup at a time into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk and then thinner as you slowly pour in the entire three cups.
Once all the milk has been added, set the pot back over medium-high heat and continue to whisk constantly for 2-3 minutes. The sauce should come together and become silky and thick.
Meanwhile, cook the pasta in boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.
In a large, heavy-bottomed pot over medium heat, mix 2 cups of mac sauce and the cheeses. Stir until the cheeses is barely melted, about 3 minutes. Slowly add the cooked pasta, stir and continue cooking over medium heat while stirring continuously until it's nice and hot.
Spoon into bowls, top with walnuts and serve.