Featured Wisconsin Cheeses: White Cheddar, Blue
Macaroni and Blue Cheese with Figs and Rosemary
Makes 8 to 10 servings
10 tablespoons butter, divided
1 pound pasta (I used pipe rigate, but rigatoni
or rotini would work well too)
1/2 yellow onion, finely chopped
1 1/4 cups dried black mission figs, diced
1 1/4 tablespoons fresh rosemary, chopped
1/2 cup flour
3 cups whole milk
2 cups heavy cream
1/8 teaspoon each salt and fresh ground black pepper, plus more to taste
1/8 teaspoon ground nutmeg
12 ounces (3 cups) sharp Wisconsin White Cheddar Cheese, grated
6 ounces (1 cup) Wisconsin Blue Cheese, crumbled and divided
Preheat oven to 400°F. Grease a 2-quart baking dish with 1 tablespoon butter; set aside.
Bring salted water to a boil in a 6-quart pot. Add pasta; cook until al dente. Drain well and add the pasta to the baking dish. Toss with 2 tablespoons of butter. Set aside.
In a 6-quart pot, melt the remaining 7 tablespoons of butter over medium heat, add the onions, figs, and rosemary.
Cook until the onion is soft, about 6 minutes. Whisk in the flour and cook an additional 2 minutes. Whisk in the milk and cream, and increase the heat to medium-high. Cook, while whisking, for 10 to 12 minutes, or until fairly thick.
Remove the pot from the heat and whisk in 1/8 teaspoon of salt, 1/8 teaspoon of fresh ground black pepper, and the 1/8 teaspoon of nutmeg. Quickly mix in the Cheddar and the 3/4 cup Blue Cheese. (I find it is helpful to work in batches.)
When the mixture is smooth, pour it over the pasta. Use a wooden spoon to gently mix the pasta and sauce together.
Dot the top of the dish with the remaining Blue Cheese and salt and pepper to taste. Bake 25 to 35 minutes, until bubbling and slightly browned.
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Blue Cheese, Recipe, Wisconsin Cheese
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