Blue Mac and Cheese
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Create a healthier version of Blue Mac and Cheese with bacon by combining pasta with a nutritious homemade cheese sauce. Enhance the dish with the savory goodness of tomatoes, crispy bacon, and the distinctive flavor of blue cheese.
Despite its decadent reputation, this recipe maintains a balance of calories and fat through clever ingredient swaps. Plus, the inclusion of tomatoes not only introduces a burst of color but also elevates the nutritional content, making it a more wholesome and satisfying indulgence.
Not a fan of blue cheese? No problem! In this homemade mac and cheese recipe, the sharp flavor seamlessly integrates without being overwhelming. It contributes just the perfect amount of sharpness that enhances the overall dish. Whether served warm as a main course or side dish, or chilled as a pasta salad, it works wonderfully in various settings. Give this recipe a try the next time you’re hosting an event!
Table of Contents
Ingredients
- 8 ounces elbow macaroni, cooked per box instructions
- 3 cups 1% milk
- 15 ounces can diced tomatoes, drained
- 1 cup shredded Italian blend cheese
- 4 ounces blue cheese, crumbled
- 1/4 cup bacon bits
- 1/4 cup gluten-free flour
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon dry ground mustard
- 1/2 teaspoon pepper
How To Make Blue Cheese Mac and Cheese
Begin by melting butter in a large saucepan over medium heat. Gradually whisk in the flour to create a smooth mixture. Slowly add the milk in small increments, whisking continuously until the mixture thickens.
Next, add the spices and whisk in a blend of Italian cheeses. Stir in the bacon and elbow macaroni until well blended. Elevate the dish with the addition of canned tomatoes for a burst of freshness, and generously fold in blue cheese crumbles to impart its distinctive tang.
Substitution Ideas:
- Swap out the cheese for your two favorites! Try sharp cheddar and gouda, or mozzarella and cheddar.
- Looking for a vegetarian version? Swap out the bacon for a meatless “bacon” option or skip it altogether.
- Add fresh herbs like basil or chives
Recipe Tips
- Quality Ingredients: Use high-quality cheeses, especially for the Italian cheese blend and blue cheese. Fresh and flavorful ingredients will elevate the taste of your dish.
- Bacon Crispiness: For the bacon, aim for a crispy texture. You can achieve this by cooking the bacon separately until it’s nice and crunchy, then crumbling it into the mac and cheese.
- Perfect Roux: Pay attention to the roux. Ensure the butter and flour are well combined before slowly adding the milk. This step creates the foundation for a creamy and smooth cheese sauce.
- Elbow Macaroni Al Dente: Cook the elbow macaroni just until it’s al dente. Overcooked pasta can result in a mushy texture in the final dish.
- Presentation: If you’re serving this for guests, consider saving some bacon bits, blue cheese crumbles, and fresh herbs to sprinkle on top just before serving. It adds a nice finishing touch and enhances the visual appeal.
- Reheating: If reheating, add a splash of milk or cream before warming it up to maintain the creamy consistency.
- Experiment: Feel free to experiment with different types of tomatoes (cherry tomatoes, sun-dried tomatoes) or even try adding a touch of fresh herbs like basil or parsley for added freshness.
FAQ
Absolutely! While the recipe suggests elbow macaroni, feel free to experiment with other pasta shapes like shells, penne, or fusilli. Just be mindful of cooking times to ensure your pasta is cooked to perfection.
Absolutely! Simply omit the bacon, and you’ll still have a delicious mac and cheese with the delightful combination of blue cheese and tomatoes.
Yes, you can substitute whole wheat or gluten-free pasta if you have dietary preferences or restrictions. Just adjust the cooking times according to the instructions on the pasta package.
Storage Instructions
To store your Blue Cheese Mac and Cheese with bacon, allow any leftovers to cool to room temperature before transferring them into an airtight container. Refrigerate the container promptly, ensuring it’s sealed tightly to prevent the absorption of odors from the fridge. The mac and cheese can be stored in the refrigerator for up to a week.
When ready to enjoy, reheat individual portions in the microwave or on the stovetop, adding a splash of milk or cream to maintain the creamy consistency. Avoid freezing, as the dairy-based sauce may undergo textural changes upon thawing.
More Pasta Recipes:
Blue Mac and Cheese
Ingredients
- 8 ounces elbow macaroni cooked per box instructions
- 3 cups milk
- 15 ounces diced tomatoes drained
- 1 cup shredded Italian blend cheese
- 4 ounces blue cheese crumbled
- 1/4 cup precooked bacon chopped
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon dry ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Make the roux. In a large saucepan over medium heat, melt the butter. Whisk the flour into butter, adding a little at a time. Slowly pour milk into flour mixture, small amounts at a time, whisking until thickened before adding more.
- Add the seasonings and cheese. Add the ground mustard, salt, and pepper, then whisk in Italian cheese. Stir in the bacon then the cooked elbow macaroni. Blend well. Gently fold in canned tomatoes and blue cheese crumbles.
- Serve. Serve immediately or refrigerate for up to a week.
