| From: | Andrea Prados |
|---|---|
| Serves: | 6 |
| Source: | Pasta, Linda Fraser |
Preheat ove to 350 F. Grease a 12x9-inch casserole.
Cook macaroni in plenty of boiling salted water, until al dente. Drain and rinse under cold water. Place in a large bowl and set aside.
In another pan, bring the milk to a boil and set aside.
Melt the butter in a heavy-bottomed saucepan over low heat. Whisk in the flour and cook for 5 minutes, whisking continuously. Be careful not to let the mixture brown.
Remove from the heat and whisk the hot milk into the butter and flour mixture. When smoothly blended, return to medium heat and continue cooking for 5 minutes, whisking constantly until the sauce is thick. Add the salt.
Add the sauce to the macaroni. Add three-quarters of the crumbled blue cheese and stir well. Transfer the macaroni mixture to the prepared baking dish and spread in an even layer.
Sprinkle the remaining cheese evenly over the surface. Bake for 25 minutes, or until bubbling hot.
If you like it lightly brown on top, place under broiler for 3-4 minutes.
Serve hot with black pepper to taste.