Creamy Blue Cheese and Ricotta Macaroni
Servings: 4
Total Time: 30 minutes
Ingredients
8 ounces elbow macaroni
3 TBSP unsalted butter
3 TBSP all purpose flour
2 cups whole milk
4 ounces (1 cup) finely shredded Monterey Jack cheese
4 ounces (1/2 cup) whole milk ricotta cheese
2 ounces (1/2 cup) crumbled blue cheese
salt and pepper
1 green onion, thinly sliced
Directions
1. Cook your macaroni according to package directions, drain and set aside.
2. Melt the butter in a large saucepan over medium-high heat. Add in the flour, 1/2 tsp salt, and 1/4 tsp pepper and stir to combine.
3. Slowly whisk in the milk and keep whisking until the mixture comes to a boil.
4. Reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 5 minutes.
5. Take off the heat and stir in the cheeses until well blended.
6. Add the cooked pasta to the pan and stir to combine, add salt and pepper to taste.
7. Sprinkle sliced green onions on top and serve.
2. Melt the butter in a large saucepan over medium-high heat. Add in the flour, 1/2 tsp salt, and 1/4 tsp pepper and stir to combine.
3. Slowly whisk in the milk and keep whisking until the mixture comes to a boil.
4. Reduce heat to low and simmer, stirring occasionally, until mixture thickens, about 5 minutes.
5. Take off the heat and stir in the cheeses until well blended.
6. Add the cooked pasta to the pan and stir to combine, add salt and pepper to taste.
7. Sprinkle sliced green onions on top and serve.
