2003 Staff Cook-Off
Fusilli et le Fromage Bleu avec la Ciboulette
("Mac and Cheese")
Paired with ZD Reserve Chardonnay, California
1 pound Fusilli pasta
2 tablespoons (1/4 stick) butter
1/4 cup all purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated cheddar cheese
2 1/2 cups crumbled blue cheese (we used Roaring Fortys)
1/2 cup chardonnay (ZD is recommended)
Salt and Pepper
1 tablespoon minced fresh chives (Ciboulette)
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain.
Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).
Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 2 cups crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Gradually add chardonnay and stir until blended. Season sauce to taste with salt and pepper.
Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce
begins to bubble, about 25 minutes.
Sprinkle with chives and serve.