Mac & Blue Cheese with Walnut Topping
Prep Time
Serves
Cooking Mode
⅓ cup butter, divided
1 onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
½ tsp each salt and pepper, divided
2½ cups 5% light cream
1 cup crumbled blue cheese
½ cup grated Parmesan cheese
12 oz macaroni, cooked according to package directions
½ cup fresh breadcrumbs
½ cup coarsely chopped toasted walnuts
2 tbsp coarsely chopped parsley
⅓ cup butter, divided
1 onion, finely diced
2 cloves garlic, minced
2 tbsp all-purpose flour
½ tsp each salt and pepper, divided
2½ cups 5% light cream
1 cup crumbled blue cheese
½ cup grated Parmesan cheese
12 oz macaroni, cooked according to package directions
½ cup fresh breadcrumbs
½ cup coarsely chopped toasted walnuts
2 tbsp coarsely chopped parsley
Directions
1Reserve 2 tbsp (30 mL) butter (for topping). Melt remaining butter in large, high-sided skillet set on medium heat. Cook onion and garlic 3 to 5 min. until starting to soften. Sprinkle in flour and ¼ tsp (1 mL) each salt and pepper. Cook, stirring, 2 to 3 min.
2Gradually whisk in cream until sauce is smooth; bring to a simmer. Reduce heat to medium-low. Cook, stirring frequently,10 min. until slightly thickened. Remove from heat. Gradually whisk in blue cheese and Parmesan cheese until melted and sauce is smooth. Stir in cooked macaroni. Spread macaroni mixture in 13 X 9-in. (3-L) baking dish.
3Melt reserved 2 tbsp (30 mL) butter and toss with breadcrumbs, walnuts and remaining ¼ tsp (1 mL) each salt and pepper. Sprinkle onto macaroni mixture. Broil 2 to 3 min. until golden brown. Garnish with parsley to serve.
Tips
1
Fresh breadcrumbs can be made easily at home by pulsing cubed day-old bread in a food processor until coarsely ground. Breadcrumbs can be frozen for up to 1 month.
2
Make individual servings by portioning into ten 6-oz (175-mL) ramekins (3-in./8-cm diameter). Arrange ramekins on a baking tray to broil.
Disclaimer
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Personal Note
Personal Note
