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Nutrition Facts
Serving Size 1 (169g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons pesto sauce
Calories 628
Calories from Fat 280		(44%)
Amount Per Serving		%DV
	Total Fat 31.2g	47%
	Saturated Fat 15.8g	79%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 4.4g
	Trans Fat 0.0g
Cholesterol 69mg		23%
Sodium 801mg		33%
Potassium 460mg		13%
Total Carbohydrate 70.4g		23%
	Dietary Fiber 9.7g	38%
	Sugars 0.6g
Protein 20.0g		40%
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Macaroni's Got the Blues

Recipe #212845 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

I got this recipe from one of the local newspapers. You have to love blue cheese to love this mac-n-cheese. I love blue cheese!

1/4 cup pine nuts
8 ounces blue cheese, such as Point Reyes, Maytag Blue or Roquefort cheese, crumbled
1/3 cup heavy cream or mascarpone
3 tablespoons pesto sauce
12 ounces penne (tubular pasta) or tagliatelle pasta noodles (flat noodles)

1
Lightly toast the pine nuts in a heavy nonstick frying pan over medium heat until the pine nuts turn golden brown in spots. Remove from heat and pour into a bowl or plate.
2
In a large bowl, combine the blue cheese with the cream and pesto. Set aside.
3
Cook the pasta in a large pot of rapidly boiling salted water until el dente. Drain and reserve about a 1/4 cup of the cooking water.
4
Toss the hot pasta with the cheese mixture in a large bowl, adding a few spoonfuls of the hot cooking water to bind the sauce to the pasta.
5
Sprinkle with toasted pine nuts and serve right away on warmed plates.