Meat Lovers

Bold Blue Mac and Cheese

A crunchy top layer of panko bread crumbs and prosciutto give way to the creamy pasta twists underneath. The addition of tangy blue cheese makes this a truly bold and irresistible dish.

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Servings: 6


  • 3 tablespoons unsalted butter
  • 2 medium shallots, minced
  • 1/4 cup flour
  • 2 1/2 cups whole milk
  • 3 cups (12 ounces) Wisconsin cheddar cheese, shredded
  • 1 1/2 cups (9 ounces) Wisconsin blue cheese, crumbled and divided
  •   Salt and black pepper to taste
  • 1 pound cavatappi pasta, cooked to al dente
  • 1 cup Panko bread crumbs
  • 4 slices prosciutto, sliced into strips


Butter 13x 9-inch baking dish or individual gratin dishes. Preheat oven to 350°F.

In large, heavy skillet add butter and shallots. Sauté over medium-low heat for 2 minutes, or until translucent. Whisk in flour and cook 1 minute. Do not let flour and butter brown.

Gradually whisk in milk and cream. Stir to break up any lumps. Simmer until mixture thickens slightly, about 3 minutes.

Reduce heat to low and add cheddar, 1 cup at a time, mixing to incorporate. Add 1 cup blue cheese. Whisk until cheese is melted, about 2 minutes. Taste sauce and add salt and pepper to taste.

Fold in cooked pasta and stir to coat. Transfer mixture to baking dish. Sprinkle with panko, remaining blue cheese and sliced prosciutto.

Bake 20-25 minutes or until bubbly. Allow to rest 5 minutes before serving.

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Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.