Rustic Mac & Cheese Recipe
chopped greens, grilled chicken, bacon, blue cheese crumbles, hard cooked eggs, avocado, tomato, chives, blue cheese dressing *
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Ingredients
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Pasta & Cheese Sauce
Toppings & Add-ins
Blue Cheese Dressing & Finish
Optional Crisp Topping
Method
Pasta & Cheese Sauce
Cook pasta
Bring a large pot of salted water to a boil. Add 3 cups elbow macaroni and cook until just al dente (about 7-8 minutes). Reserve 1/2 cup pasta cooking water, drain pasta, and set aside.
Make roux
In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 1-2 minutes until lightly golden and nutty-smelling (do not brown).
Make cheese sauce
Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, a little at a time, until smooth. Bring to a gentle simmer and cook 3-4 minutes until thickened. Stir in 2 cups grated sharp cheddar and 1 cup gruyère (or mozzarella) until melted. Add 1/2 cup blue cheese crumbles, 1 tsp Dijon, 1/2 tsp Worcestershire, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. If the sauce is too thick, whisk in up to 1/4-1/2 cup reserved pasta water to reach a creamy consistency.
Combine pasta and sauce
Fold the drained pasta into the cheese sauce until evenly coated. Keep warm while you prepare toppings (or transfer to a 9-inch baking dish if you plan to bake).
Blue Cheese Dressing & Finish
Make dressing
In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk, 1 tbsp lemon juice, 1 tsp apple cider vinegar, 1/4 tsp garlic powder, 1/4 tsp salt and 1/4 tsp black pepper. Fold in 1/2 cup blue cheese crumbles and mash slightly for a creamy, chunky dressing. Taste and adjust acidity or salt as needed. Chill until ready to use.
Toppings & Add-ins
Prepare proteins and vegetables
If not already cooked: season 2 chicken breasts with salt and pepper and grill over medium-high heat 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice. Cook 6 bacon slices until crisp; drain and chop. Hard-cook 3 eggs (cover with cold water, bring to boil, turn off heat and cover 9 minutes), cool in an ice bath, peel and quarter. Slice 1 avocado, dice 1 tomato, and chop 3 cups chopped greens (romaine/spinach mix).
Assemble mac & cheese base
If serving stovetop: portion the sauced pasta into a large serving platter or individual bowls. If baking: preheat oven to 400°F (200°C). Transfer sauced pasta to a 9-inch baking dish, smooth the top.
Optional bake for crisp top
If using the crisp topping: toss 1/2 cup panko with 1 tbsp olive oil and 1/4 cup grated Parmesan. Sprinkle evenly over the mac & cheese and bake 12-15 minutes until golden and bubbly. Remove and let rest 3 minutes.
Top with ingredients
Arrange the chopped greens over the mac & cheese, then add sliced grilled chicken, chopped bacon, quartered hard-cooked eggs, sliced avocado, diced tomato, and sprinkle 1/2 cup additional blue cheese crumbles and 2 tbsp sliced chives on top. Drizzle blue cheese dressing over the top lightly or serve on the side.
Serve
Serve warm. Toss individual portions gently so some dressing and greens mix with the hot mac & cheese but keep some toppings intact for texture. Leftovers: store components separately if possible (dressing and avocado best added just before eating).