Blue Cheese Macaroni And Cheese

• 11 tbsp. unsalted butter, melted
• Kosher salt, to taste
• 12 oz. rigatoni
• 2 slices crustless white bread
• 2 tsp. finely chopped thyme
• 1 small onion, finely chopped
• 1/2 cup flour
• 3 cups milk
• 2 cups heavy cream
• 12 oz. grated sharp cheddar
• 8 oz. roughly chopped cooked ham
• (any variety will do)
• 3 oz. blue cheese, crumbled
• 1/2 cup minced flat-leaf parsley
• 1/4 tsp. hot sauce, such as Tabasco
• 4 scallions, finely chopped
• 1/4 freshly ground black pepper
• 1/8 freshly ground nutmeg

1. 1. Grease a 2-qt. baking pan with 1 tbsp. butter; set aside. Bring a 6-qt.pot of salted water to a boil. Add pasta; cook until al dente. Drain pasta, rinse; set aside. Pulse bread into crumbs in food processor; mix with 4 tbsp. butter; set aside.
2. 2. Heat oven to 400 . Melt remaining butter in a 6-qt. pot over medium heat. Add thyme and onions; cook until soft, 6-8 minutes. Whisk in flour; cook 2-3 minutes. Whisk in milk and cream. Increase heat to medium-high; cook, whisking, until thick, 10-12 minutes. Whisk in salt, cheddar, ham, blue cheese, parsley, hot sauce, scallions, pepper, and nutmeg. Stir in pasta; add to pan; sprinkle with bread crumbs. Bake until bubbly, 30-40 minutes.

unsalted butter, kosher salt, rigatoni, white bread, thyme, onion, flour, milk, heavy cream, cheddar, ham, will, blue cheese, flatleaf parsley, hot sauce, scallions, ground black pepper, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/blue-cheese-macaroni-and-cheese-50078763 (may not work)