macaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserolemacaroni & roquefort 'blue cheese' casserole

I still remember the BOXES of MACARONI & CHEESE by KRAFT DINNER we had as kids growing up in Montreal ! You boiled the dry pasta in water then strained it, then you added the milk and butter and the packet of processed cheese powder, mixed and served. This was a treat for us. It’s actually considered a national dish and Canadians consume about one quarter of the 7 million boxes sold around the world each week … Aaah the memories !

Of course, homemade macaroni & cheese dinners, whether stovetop or oven-baked casseroles have evolved to include a variety of additions whether vegetables and/or meats and fancier cheeses (see last year’s beefy macaroni & cheese casserole recipe here).

BLUE CHEESES ! My latest obsession, even though I’ve used it in a recipe in the past and with walnuts again but as an appetizer (see the recipe here). There are actually over 50 varieties of blue cheeses around the world, the most popular and well-known European versions are ROQUEFORT from France (which also produces another 18 varieties), STILTON from the United Kingdom, GORGONZOLA from Italy, CABRALES from Spain, DANABLU from Denmark, CAMBOZOLA from Germany, BLEUCHATEL from Switzerland and more varieties exist overseas too, especially in Canada which produces 16 varieties and 1 cheese from Tunisia too.

This is still a creamy, cheesy, oven-baked casserole version of macaroni & cheese but it has more ‘bite’ because of that particular blue cheese characteristic taste and with a crunchy topping of breadcrumbs (mixed with melted butter so that they don’t burn), chopped walnuts and of course more cheese on top to develop a nice crust. 

To make it particularly creamy, the ratio of the combined cheese, milk and cream sauce and the final toppings should at least and minimally be double or 200% (but around 2 ½ times or 250% is even better) to the amount or weight of the cooked pasta (which increases in weight a bit over two and a half times, when boiled). Here we’re using about 375 grams of dry pasta, which then becomes about 1 kg of boiled pasta and you’ll need at least 2,35 kg of cheesy cream sauce plus some final toppings of around 150 grams, for a grand total of 2,5 kg of sauce and toppings ingredients to 1 kg of boiled pasta.

I guess it’s more of an adult version because when you get older, you change and your tastes change too, unfortunately so does your body but hey, you’ve got to live a little too and allow yourself some excesses from time to time, you’ll just eat less or ‘fast’ or exercise the day after to compensate.

Why not ENJOY LIFE (or try to) ?! . . . :)

macaroni & roquefort 'blue cheese' casserole




pasta (1 kg when boiled and strained) :

  • 375 grams (3 cups) uncooked pasta (macaroni or spirals)
  • 7 grams (½ tbsp) coarse sea salt
  • 2 liters (8 cups) water

cream sauce (about 2,35 kg) :

  • 500 ml (2 cups + 2 tbsp ) whole milk (or evaporated milk or a mix of both)
  • 500 ml (2 cups + 2 tbsp) very light cream (10-12% fat)
  • optional : 18 grams (2 tbsp) cornstarch (to thicken the milk mixture if you do not use evaporated milk too) 
  • 350 grams (1 ½ cups) cottage cheese (or french brousse or italian ricotta)
  • 125 grams (½ cup) soft cheese spread (like “boursin” or other flavored garlic and herbs soft cream cheese)
  • 38 grams (2 large) egg yolks
  • 10 grams (2 tsp) fine sea salt
  • 5 grams (2 tsp) crushed mustard seeds
  • 2 grams (1 tsp) crushed coriander seeds
  • 1 gram (½ tsp) ground black peppercorns 
  • 1 gram (½ tsp) ground allspice peppercorns
  • 15 grams (2 medium) crushed garlic cloves
  • 10 grams (4 tbsp) chopped fresh flat-leaf parsley leaves
  • 5 grams (2 tbsp) chopped fresh chives
  • 400 grams (3 cups) crumbled blue cheeses (like roquefort, bleu d’auvergne, bleu de bresse, stilton, gorgonzola, cabrales, danablu, etc.)
  • 400 grams (3 cups) grated gruyere, emmental or mild cheddar cheeses

final toppings mixture (about 0,15 kg) :

  • 50 grams (6 tbsp) chopped walnuts
  • 25 grams (6 tbsp) toasted breadcrumbs
  • 15 grams (1 tbsp) melted butter (to mix with the breadcrumbs)
  • 40-60 grams (5-8 tbsp) grated mild cheddar, gruyère or emmental cheeses
  • optional :  20 grams (2 tbsp) freshly grated parmesan cheese
  • 5 grams (2 tbsp) fresh aromatic herbs (parsley leaves and chives)

to brush the pans : 

  • 15 grams (1 tbsp) soft or melted butter


  • boil the pasta according to package instructions (but not al-dente), strain and set aside
  • combine all the ingredients for the cream sauce in a food-processor (but do not add the blue cheeses nor grated cheeses nor fresh herbs yet)
  • transfer the cream mixture to a large bowl, add the cooked pasta and fresh herbs and stir, then added the crumbled blue cheeses and grated cheeses and stir until well-combined
  • butter the 6 individual cooking dishes (each of mine measure 15 cm in diameter x 3,5 cm high or use a large baking dish to make one large version)
  • preheat oven to 190°C
  • transfer the pasta, cream and cheeses mixture into each dish and bake for 25-30 minutes until it starts bubbling, then remove from the oven and add the final toppings mix of the breadcrumbs mixed with melted butter, coarsely chopped walnuts, grated cheeses and fresh herbs and bake for an additional 10 minutes at 190°C, then 2 minutes on broil at 230°C until golden and crispy on top
  • remove from the oven, let cool down several minutes and serve warm.