Would bleu cheese be good in home-made mac and cheese?!
Answers: I'm going to put in sharp chedder too. Should I sprinkle in some bleu cheese?
Yes, it's excellent. The key is to use just a bit of blue cheese and the rest should be cheddar or a combination of milder cheese. You only need just a touch to give you a great depth of flavor.
I make mac and cheese all the time where the primary cheese is cheddar, but I put in about 1/4 cup of blue cheese (sometimes less) and italian cheeses like asiago, good quality parmesan, etc.
no it would not
ew no. It's two different tastes. I'd recomend sticking to parmasean and fontina.
Yeah, it would give it a different taste. I personally dont eat bleu, but if you do then it should be fine.
That would be pretty funky. I don't recommend it.
Not on top of cheddar, in my opinion.
If you made a homemade pasta, you could swing a blue cheese sauce that would be great.
It's your food, so try it if you want, but I would try just a little and see if you like it.
Tastes like barf.
blue cheese has a very sharp profile when cold, but heat it up and it turns a completely different flavor, it'll overwhelm almost everything else tasting very acidic and unpleasant. if you do decide to use it remember very little will go a very long way
Yes, bleu cheese would be good in mac and cheese - here is a recipe that uses it:
Creamy Macaroni and Cheese
6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes
Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper
Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
No Blue Cheese.