Blue Mac and Cheese with Crunchy Sourdough Topping
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Cook time: 
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Serves: 6-8
Creamy mac and cheese made with three cheeses, including blue. Topped with a mix of butter and sourdough breadcrumbs, it's baked until golden brown.
  • ½ pound penne or macaroni, cooked until slightly underdone
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups whole milk
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon mustard powder
  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Swiss
  • ½ cup crumbled blue cheese
  • Salt and fresh ground black pepper
  • 2-3 slices sourdough bread, processed in a food processor to make course breadcrumbs
  • 1 tablespoon butter, melted
  • ½ teaspoon thyme leaves
  • ½ cup grated cheddar and/or Swiss
  1. Preheat oven to 400 degrees F.
  2. Heat the butter in a medium saucepan over medium heat. When it’s melted, stir in the flour.
  3. Cook for a couple minutes until lightly browned and whisk in the milk. Stir until it starts to bubble and is thickened and add the thyme, mustard powder, a pinch of salt and fresh ground black pepper.
  4. Turn off the heat and add the cheese a little at a time until the sauce is smooth and creamy. Season to taste (might I suggest adding some fresh ground pepper?)
  5. Combine the cooked pasta with the sauce and put in an ovenproof skillet or square casserole dish.
  6. Make the topping by combining the breadcrumbs with the butter and thyme. Sprinkle the breadcrumbs and remaining cheese over the casserole and bake until browned and crispy, 20-25 minutes.
Recipe by Tiny Red Kitchen at