Macaroni and cheese becomes a different dish entirely when the cheese is a bold, complex Roquefort. For anyone who loves Roquefort, this is pure bliss, courtesy of Waldy Malouf of New York's and Stamford's Beacon restaurants.
6 tablespoons butter, plus extra for the pan
1 pound penne
3 cups whole milk
6 tablespoons flour
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 teaspoon freshly grated nutmeg
4 cups (1 to 1¼ pounds) crumbled Roquefort cheese
½ cup (2 ounces) grated Parmesan cheese
Preheat the oven to 350°F. Butter a 9 by 13-inch pan or a 2- to 2 ½-quart baking dish or casserole.
Bring a large pot of salted water to a boil over high heat and cook the penne until al dente, 10 to 12 minutes. Drain and place in a large mixing bowl.
In a small saucepan over medium-high heat, bring the milk to a scald.
In a large, heavy saucepan over medium heat, melt the 6 tablespoons of butter. Add the flour and cook, stirring, 3 minutes. Stir in the heated milk and continue stirring until the sauce has thickened (3 to 5 minutes). Reduce the heat to low, add the salt, pepper, and nutmeg, and simmer for 4 to 5 minutes to meld the flavors.
Add the Roquefort and sauce to the penne and combine well. Pour the mixture into the baking pan and sprinkle with the grated Parmesan. Bake until the top is nicely browned and the sauce is bubbly, about 25 minutes.