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A few snipped chives make a lovely garnish for this mac and cheese. Slideshow: More Macaroni and Cheese Recipes 

March 2014


Credit: © Kate Winslow

Recipe Summary test

15 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Butter 4 small soufflé dishes or a shallow 1 1/2-quart gratin dish.

  • Heat the 1 tablespoon of butter in a medium skillet over moderate heat. Add the bacon and cook until crisp and browned, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Set aside.

  • Add the onion to the skillet and cook until softened, 6 to 8 minutes. Add the flour and cook, stirring until smooth, about 1 minute. Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes. Add all but 1/4 cup of the blue cheese and stir until smooth and melted. Season with salt and pepper, and keep the sauce warm over very low heat.

  • Meanwhile, in a medium saucepan of boiling well-salted water, cook the pasta until al dente. Drain well and add the pasta to the cheese sauce, stirring well to coat. Stir in the reserved bacon.

  • Divide the macaroni and cheese between the soufflé dishes or pour into the gratin dish, then top with the remaining blue cheese.

  • Bake until golden and bubbling, 15 to 20 minutes. Garnish with snipped or finely chopped chives before serving, if desired.