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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.
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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.
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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.).
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Preheat oven to broil.
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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.