1. In a large, deep skillet set over medium heat, melt 30 mL (2 tbsp.) butter. Cook onion and garlic 3 to 5 min. until starting to soften. Sprinkle in flour and ¼ tsp (1 mL) salt. Cook, stirring, 2 to 3 min.

2. Gradually whisk in milk and cream until sauce is smooth; bring to a simmer. Reduce heat to medium-low. Cook for 10 min., stirring frequently until slightly thickened. Remove from heat.

3. Gradually whisk in blue cheese and Parmesan cheese until melted and sauce is smooth. Stir in cooked macaroni. Spread macaroni mixture in a 33 x 23 cm baking dish (13 x 9 in.).

4. Preheat oven to broil.

5. Melt remaining 30 mL (2 tbsp.) butter. Mix melted butter with breadcrumbs, nuts and remaining salt. Sprinkle onto macaroni mixture. Broil 2 to 3 min. until golden brown. Garnish with parsley to serve. Serve with green salad.

Secret de chef :

Fresh breadcrumbs can be made easily at home by pulsing cubed day-old bread in a food processor until coarsely ground. Breadcrumbs can be frozen for up to 1 month.

Make individual servings by portioning into ramekins. Arrange ramekins on a baking tray to broil.In a pot of boiling salted water, cook pasta al dente according to package instructions. Drain and set aside.