What happens when you have a ton of fancy cheese in your fridge and you’re about to leave for a week long holiday? You make mac and cheese! An epic, velvety Fromager d’Affinios Bleu mac and cheese, to be exact. Because the Fromager d’Affinios Bleu is a lot more mild than your standard blue cheese, it was a nice spin without being too tangy…I’m a blue cheese in small doses kind of gal.
The two other cheeses I used, Saint Angel and Double Creme, were so soft I could have used them as a spread. This buttery consistency led to great flavor, but was difficult to maneuver in a cheese grater. I ended up cutting these cheeses in chunks instead in the hopes that their soft consistency would melt well in the sauce. I was right.
This dish was easily executed and there isn’t much to dislike about noodles saturated and baked in delicious cheeses with a crispy breadcrumb topping. The only hiccup was that the cheese spilled over the dish in the oven and my neighbors thought we were having a fire in our apartment because of the smoke..note to be mindful of the space in your baking dish!
For someone that likes blue cheese but wouldn’t normally gravitate towards a blue cheese macaroni, this dish is for you, because it’s subtle. Now, off to my warm weather vacation with a macaroni stomach! Well worth it.
- 1 pound whole wheat mini elbow noodles
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 2 1/2 cups milk
- 8 ounces Fromager d’Affinois Bleu
- 8 ounces Fromager d’Affinois Saint Angel
- 8 ounces Fromager d’Affinois Double Creme
- salt + pepper
- 1/3 cup panko bread crumbs
- 1/4 cup seasoned fine bread crumbs
- Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray.
- Bring water to a boil and prepare pasta according to directions, shaving 1-2 minutes off of the cooking time.
- While pasta is boiling, heat butter in a medium saucepan over medium heat.
- Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes.
- Pour in milk and whisk constantly, stirring until the mixture slightly thickens.
- Reduce heat to low and add in 6 ounces of the Saint Angel, all of the Bleu and about 6 ounces of Double Creme.
- Stir until cheese melts and sauce is thick. Taste and season with a bit of salt and pepper if desired
- Add noodles to the baking dish.
- Pour cheese sauce over top, tossing to coat all the noodles.
- Sprinkle remaining cheese over top evenly, then cover in breadcrumbs. Bake for 30-35 minutes, or until top is golden and crunchy.
Adapted from How Sweet Eats.
BitchBiz: While this article was written independently by Bitches Who Brunch, we were gifted ingredients for these recipes by Fromagerie Guilloteau. The Fromager d’Affinois cheeses can be found at Whole Foods throughout the nation, as well as in specialty cheese shops. For more information on their cheeses please visit their website here.