Monday, November 25, 2013


Bubbly hot out of my trusty toaster oven.
This is my rendition of the recipe Magnolia's Baked Blue Cheese and Macaroni  introduced to us a SCCL Cooking Fingers Club by Elaine Wilson. The dish is to die for, but unless you're having a group it is quite large: one pound of pasta versus one cup. The recipe comes via the Nothing Could Be Finer cookbook, submitted by Chef Donald Barickman, Magnolias Restaurant, Charleston, South Carolina
1 cup dried macaroni
1 Tbsp. butter
1 Tbsp. flour
1 cup ½ and ½

4 oz. mozzarella – grated*
1+ oz. Roquefort, Stilton or other strong blue cheese**
Salt and pepper to taste
Dash of Tabasco

Preheat oven to350°

Cook macaroni until just undercooked, about 8 minutes.

In 4 qt. sauce pan, melt the butter, whisk in the flour to make a roux, then add the ½ and ½ to make a sauce.  Cook for a few minutes. Add shredded mozzarella and stir until thickened.  Stir in the bleu cheese and allow it to melt until maybe just a few lumps are left.

Drain macaroni and add it to the sauce pot, stirring to evenly coat all the pasta.

Grease a small baking dish and pour in the macaroni mixture. Bake for about 1 hour until top is golden and bubbling.

I added some sliced green onions for a bit of color.

*   the original recipe uses Monterey Jack cheese, but I've always got mozzarella on hand so I substituted.
** to be true to our lovely state of South Carolina, you should use Clemson Blue. It is usually available at Young Plantation/Reid's on Rt.521 at Rt.160 in Indian Land.

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