Got a case of the Monday’s? I know, me too. I have something to cheer you up… but you have to LOVE blue cheese. Like, really love it. I love blue cheese in my salads, on my burgers, and now, in my mac and cheese too. You really can’t fail at this recipe. It’s foolproof! Plus, you probably have a lot of these ingredients sitting in your pantry, making it an easy choice. I decided to add bacon to this recipe too. Why, you might ask? Because EVERYTHING is better with bacon. Everything.



If you do not like bacon, please stay far away from my blog. You will not like what you see.


Blue Cheese Mac and Cheese

Total Time: 1 hour

Serving Size: 6-8


  • 1 pound whole wheat mini elbow noodles
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 1/2 cups milk
  • 8 ounces fontina cheese, freshly grated
  • 8 ounces gorgonzola cheese, crumbled
  • 8 ounces buttermilk blue cheese, crumbled
  • salt + pepper
  • 1/3 cup panko bread crumbs
  • 1/4 cup seasoned fine bread crumbs
  • chopped fresh herbs for topping


  1. Preheat oven to 400 degrees F. Spray a baking dish with nonstick spray.
  2. Bring water to a boil and prepare pasta according to directions, shaving 1-2 minutes off of the cooking time.
  3. While pasta is boiling, heat butter in a medium saucepan over medium heat. Once sizzling, add flour and whisk constantly to create a roux, until golden and bubbly, about 2 minutes. Pour in milk and whisk constantly, stirring until the mixture slightly thickens.
  4. Reduce heat to low and add in 6 ounces of the fontina, all of the gorgonzola and about 6 ounces of the other blue.
  5. Stir until cheese melts and sauce is thick.Taste and season with a bit of salt and pepper if desired.
  6. Add noodles to the baking dish. Pour cheese sauce over top, tossing to coat all the noodles. Sprinkle remaining fontina and blue over top evenly, then cover in breadcrumbs.
  7. Bake for 30-35 minutes, or until top is golden and crunchy.

Recipe adapted from How sweet it is