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Blue Cheese Bechamel Macaroni and Cheese

Prep Time:15 Minutes
Cook Time:45 Minutes

Nutritional Information

This is a unique twist on the classic favorite.


  • 1 pound cooked macaroni
  • 8 ounces blue cheese, roughly chopped
  • 4 ounces Sharp White Cheddar, shredded
  • 1/3 cup Flour
  • 2 1/2 cups Whole Milk, at room temperature
  • 3 tablespoons Butter
  • 1 teaspoon Dry mustard powder
  • 1 teaspoon Salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 cup Panko Breadcrumbs


  • 1. For the béchamel - in a heavy large saucepan, melt the butter over medium heat and as soon as it starts to melt add in the flour and whisk constantly until the paste starts to bubble a little, about 1 minute.
  • 2. Next add the milk to the saucepan and whisking constantly allow the sauce to thicken, about 5 minutes. When sauce has thickened considerably, should coat the back of a spoon, turn the heat to low and stir in the salt, pepper, garlic powder, and dry mustard. Stir a few times and then add in the shredded cheddar and ½ of the blue cheese chunks. Stir until everything is combined evenly.
  • 3. Preheat the Egg to 350 using indirect heat. Spray a grill safe baking dish with cooking spray. Add the cooked pasta to the sauce and gently fold the sauce over the pasta to make sure all the pasta is covered with sauce. Stir in the remaining blue cheese chunks and then spoon into the baking dish.
  • 4. Sprinkle the panko bread crumbs over the mac and cheese. Bake for 20-25 minutes until the top is golden brown. Remove and then allow to cool for 10 minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828