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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Red, White & Bleu Mac and Cheese Cooking View

So many Fourth of July themed dishes are of the dessert variety, and as much as I love desserts it seems only fair to share a savory option as well.  This red, white and bleu mac and cheese is such a cute idea that I couldn’t resist trying it even though bleu cheese is one of the few varieties that I just don’t enjoy.  Even though I was a bit unsure, I knew Ben (a bleu cheese lover) would be all for this.  I was pleasantly surprised to find that I really did enjoy this.

The bleu cheese flavor was noticeable, but blended nicely with the flavors of the other cheeses and the slight bite it provided was a nice counter to the sweetness of the roasted tomatoes.  I can see this fitting right in with the typically cookout fare.  And of course, if you’re really opposed to bleu cheese, you could always just up the other cheeses, served it in a blue dish and call it good.  If you aren’t feeling the tomatoes, you could use bacon as the “red”.  Definitely an adaptable concept.  Have a happy and safe Fourth, everyone!

Red, White & Bleu Mac and Cheese
Yield: about 10 servings

Ingredients

1 lb. pasta shapes, such as cavatappi
3 tbsp. unsalted butter
¼ cup all-purpose flour
2 cloves garlic, minced
¼ tsp. cayenne pepper
3 cups milk (low-fat is fine)
Kosher salt and freshly ground black pepper, to taste
1 tsp. Worcestershire sauce
6 oz. shredded Monterey Jack cheese*, about ½ cup reserved
6 oz. shredded sharp white cheddar cheese*, about ½ cup reserved
6 oz. crumbled bleu cheese
1½-2 cups oven roasted tomatoes

Cooking View

Directions

  • Preheat the oven to 400˚ F.  Bring a large pot of water to boil.  Cook the pasta until just shy of al dente, according to the package directions.  Drain in a colander.  Return the empty pot to the burner over medium-high heat.

  • Melt the butter in the pot.  Once melted, whisk in the flour, garlic, and cayenne.  Cook, whisking constantly, until the mixture is golden and fragrant, about 1 minute.  Whisk in the milk.  Season with salt and pepper to taste, and stir in the Worcestershire sauce.  Let cook, stirring frequently, until the mixture bubbles and thickens. Remove the pot from the heat and stir in the cheeses until fully melted.  Return the cooked noodles to the pot and stir well to coat with the cheese sauce.  Stir in the roasted tomatoes.

  • Transfer the mixture to a lightly greased baking dish.  Sprinkle the reserved cheeses on top.  Bake about 15-20 minutes or until the top is lightly browned and the cheese is bubbling.  Let sit 5-10 minutes before serving.

  • *For best results, always use freshly shredded cheese.  Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.  

Source

  • http://twitter.com/Katrinadingle Warm Vanilla Sugar

    What a fancy recipe! Love this!

  • Lauren Ochoa

    I’m in the middle of making your star spangled apple pie for our fourth of July picnic. Your blog is my go to place for holiday themed food. Well, actually, it’s my go-to site for all recipes.

  • http://www.girlversusdough.com/ Stephanie @ Girl Versus Dough

    Be still my heart — this looks delicious. Love that you went the savory route with the 4th of July theme! So refreshing and unique.

  • Kelsey

    This mac sounds divine!

  • Caroline L.

    Marvelous idea! So cute :)

  • Appleandspice

    I was a little unsure what to expect from the title as to the blue element, but blue cheese is the perfect choice! Sounds delicious

  • Kate

    HA! of COURSE you made festive mac and cheese. classic annie-style.

  • http://www.bakedbyrachel.com/ Rachel

    This is such a fun twist on red white and blue dishes!

  • Thekitchwitch

    Thank you! I adore a girl who embraces the savory!

  • http://www.skinnymommy.com/ Bree

    Great idea! These look delish too!

  • http://fourandtwentyblackberries.blogspot.com/ Elizabeth

    I love the title; it’s so clever!

  • http://stepbystepinthekitchen.blogspot.com/ Kathleen Richardson

    I like the bleu cheese touch, for the “color” and the change of flavor. OMG, I just checked my package of shredded cheese: potato starch, corn starch, etc. You’ve converted me.

    Keep writing…

  • http://www.crunchycreamysweet.blogspot.com/ Anna @ Crunchy Creamy Sweet

    Oooh, so fun for the kiddos! Thank you for sharing, Annie! Happy 4th of July!

  • http://lovetobeinthekitchen.blogspot.com/ Becky

    Great recipe! I love how you think outside the box when it comes to red, white and blue. This is so clever and it looks so tasty too!

  • http://atthepatisserie.wordpress.com/ Ann P.

    Such a neat idea! I bet these taste deliciousss. Mac & cheese is the perfect American food, too :) Happy 4th of July Annie!

  • Samantha E.

    I pinned this all ready! My husband isn’t a big tomato fan, but I think I’ll add some roasted bell peppers for the “red.” Yum!

  • Stacey

    Made this for the Fourth of July… came out awesome! I just wanted to keep eating it. Love your blog!!!!!

  • http://redcrowgreencrow.wordpress.com/ Katie

    Oh wow this sounds awesome. Mac and cheese is my ultimate comfort food.

  • Sarah

    This looks delicious and I can’t wait to try it! Do you think sun-dried tomatoes would work well as a substitution for the oven roasted tomatoes?

  • annieseats

    Sure. Enjoy!

  • RadMagicLove

    This sounds so so delicious!

  • chloelovescooking

    I just made this for dinner, and it’s delicious! The tomatoes were a great touch!