Bacon & Blue Macaroni-n-Cheese

Instructions

1. Preheat oven to 350°F. Grease four small soufflé dishes or a 1 1/2-quart gratin dish with butter.
2. Melt 1 tablespoon of butter in a skillet over medium heat. Add the bacon and cook, stirring occasionally, until it becomes crisp and browned (5-8 minutes). Transfer the bacon to a paper towel-lined plate to drain excess fat. Set aside.
3. Add the chopped onion into the same skillet and cook, stirring often, until it softens (6-8 minutes). Sprinkle in the flour, and cook, stirring constantly for about 1 minute, until the mixture is smooth. Gradually pour in the milk and continue to cook over low to medium heat, stirring occasionally, until the sauce thickens, about 10 minutes.
4. Stir in the blue cheese, reserving 1/4 cup for the topping. Continue to stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste, and keep the sauce warm on the lowest heat setting.
5. Boil 6 cups of salted water in a large saucepan. Add the pasta and cook until al dente, then drain well.
6. Add the cooked pasta to the cheese sauce, tossing it gently to ensure the pasta is evenly coated. Stir in the cooked bacon.
7. Spoon the macaroni and cheese mixture into the prepared soufflé dishes or into the gratin dish.
8. Sprinkle with the reserved ¼ cup of blue cheese.
9. Place the dishes in the oven and bake for 15 to 20 minutes, or until the top is golden and the cheese is bubbling.
10. Garnish the dish with finely chopped chives, if desired, before serving.

Go Rogue by adding 3 oz of cooked broccoli florets and caramelized onions to the mixture before baking.

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