Blue Cheese and Chive Mac & Cheese

Serves 4-6


1 pound capunti or cavatelli pasta
2 tablespoons butter
¼ cup unbleached white flour
2 cups low fat milk
1 cup heavy whipping cream
2 teaspoons salt
1 tablespoon cracked pepper
2 cups cheddar cheese, grated
1 cup blue cheese, crumbled
¼ cup fresh chives, chopped fine
¼ cup fresh parsley, chopped fine


Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottom saucepan, melt butter, add flour and cook for 1-2 minutes, stirring constantly. Whisk in the milk and the heavy cream and turn the burner to simmer, continuing to whisk. The mixture will begin to thicken. Add the cheese and continue to whisk, melting the cheese, about 3-4 minutes. Add the salt and pepper stir well and take off heat. Add the pasta to the melted cheese and fresh herbs and mix well. Pour the mac & cheese into a greased glass baking dish, place in preheated 375° oven and bake for about 20-30 minutes or until bubbly and lightly golden brown on top.