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Blue Mac ‘n’ Cheese

Blue Mac ‘n’ Cheese

Serves:  8

1 pound rotini or penne pasta
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded sharp Cheddar cheese, divided
1 1/2 cups crumbled blue cheese
1/2 cup julienned sun-dried tomatoes
8 slices cooked bacon, diced

Preheat oven to 350°.

Cook pasta according to package directions in 5-quart stockpot.  Drain.

Melt butter in 3-quart oven-proof sauté pan over medium heat; sprinkle flour evenly into pan.  Cook 2 minutes, whisking constantly.  Add milk and cream.  Bring to a boil.  Cook until thickened.  Remove from heat.  Add 1 cup Cheddar cheese and blue cheese crumbles, stirring until cheese melts.  Stir in sun-dried tomatoes and bacon.  Toss with cooked pasta.

Transfer mixture to 3-quart baking dish,  and sprinkle with remaining Cheddar cheese.  Bake 25–30 minutes or until golden brown and sauce is bubbling.

TIP: Experiment with different pasta shapes that catch the sauce—cavatappi or medium shells work nicely.

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