My Dad's Mac & Blue Cheese

When asked what he wanted me to cook for him on Valentine’s Day, my husband’s choice was my family recipe for what we now call Mac & Blue Cheese.

Circa 1998 inside Fashion Mall in Rio was a beautiful clothing store called Chocolate (SHO-KOH-LA-CHEE) if you want to speak Portuguese). As we walked in I would slow down and twist my neck to look closer at the chic, impeccably displayed outfits on the floor. But my dad rarely paused. He was quick to usher me along as he beelined towards the restaurant located in the back. “We came here to eat” he would say every time as he waved to the host he already knew by name for a table. Despite coming here often, he always ordered the same thing: Penne ao Roquefort.

My dad had a knack for recreating restaurant dishes at home and this became his go-to pantry recipe. Like most carb-loving Italian-Brazilians we always had pasta in the house. After this recipe was successfully replicated at home, an often questionable wedge of blue cheese could also be found regularly in the fridge.

I’ve taken my dad’s dish and added a little orange zest to brighten the sauce as well as a topping of toasted panko for a crunch. The result is surprisingly less heavy than a traditional mac, bursting with citrus, garlic, and the tangy, piquant signature blue flavors I love

Equipment:

Large pot (for pasta)

Colander

Medium saucepan

Skillet

Wooden spoon or spatula

Microplane or fine grater (for zest, nutmeg, and garlic)

Measuring cups & spoons

Ingredients

1/2 pound of penne pasta

1/3 pound of blue cheese (I like Point Reyes but a Roquefort would be my next pick)

1/2 cup of whole milk

1/2 teaspoon orange zest

1/4 teaspoon nutmeg

1/2 tablespoon olive oil

2 garlic cloves, grated

1/4 cup of Panko Bread Crumbs

Salt to taste (I did not add any as the cheese is salty enough for me)

A few spring of parsley, chopped (optional)

Servings: Makes 2 servings as a main or 4 as a side dish

Time: 25–30 minutes active

Steps:

Cook the pasta following the package instructions.

Meanwhile, in a medium saucepan on medium-low crumble the blue cheese and add the milk. Let it melt slowly (it should take about 10 minutes, almost the same time it takes to cook the pasta).

Once the cheese is melted and there are no more chunks, add the zest and nutmeg.

Warm the olive oil in a skillet on low and add the grated garlic. Cook briefly until aromatic (about 2 minutes) then add the Panko. Toast the Panko until it starts taking on some color, about 3 minutes.

Add the strained pasta to the pot with the cheese sauce and mix well. Taste for salt and add if needed.

Divide the pasta into two bowls (or plates) and top with the crumbly mixture.

Top with a few leaves of parsley to add some earthiness (and make it prettier).

Note: Make sure you purchase a wedge of high-quality blue cheese that is semi soft or crumbly. I have never tried it but I don’t think pre-crumbled blue cheese would work very well.

Serving Suggestion:
This can stand on its own as a pasta dish, but would also be a perfect side to a steak or grilled chicken

For a video of this recipe click Here