Blue Cheese Mac with Filipino Beef Adobo

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Indulgent comfort food straight from the pub, with deep blue-cheese flavor and added umami from on-trend Filipino adobo.


Step 1

Bring a large pot of water to a boil and season with salt. Cook the pasta 10 minutes, then drain, and toss with some oil. Place onto a sheet tray then into the fridge to cool down.

Step 2

In a large sauce pot, melt the butter, then add the flour, and cook for 2-3 minutes or until a light blonde color.

Step 3

Whisk in the milk and cream, then bring to a simmer, and cook until it thickens.

Step 4

Add the crumbled blue cheese and nutmeg, then season to taste.

Step 5

For the bread crumbs, preheat the oven to 350°F, combine the melted butter and bread crumbs, then spread evenly on a sheet tray. Place in oven and cook until crunchy and golden, about 5 minutes.

Step 6

Remove from the oven and combine with the parsley, then set aside.

Step 7

For the beef, dredge with flour, then shake off the excess.

Step 8

In a large skillet, sear the beef on all sides until golden brown, then set aside.

Step 9

Combine the soy, water, vinegar and sugar. Add the liquid to same pan you browned the meat and deglaze the pan.

Step 10

Add the remaining ingredients and the beef, and let it simmer until the beef is tender.

Step 11

To assemble the dish: combine the cooked pasta with the hot sauce in a large skillet and stir to combine.

Step 12

Transfer to a 2 inch full hotel pan and top with beef adobo and crunchy bread crumbs.


  • For the mac and cheese:
  • 3 lbs Barilla® Penne
  • 1½ lbs butter
  • 1½ lbs flour
  • 32 oz cream
  • 32 oz milk
  • 1 lb blue cheese
  • 3 bay leaves
  • nut meg, to taste
  • salt and pepper, to taste
  • For the bread crumbs:
  • 6 tbsp butter
  • ¾ cup Hawaiian sweet roll crumbs
  • 1 tbsp Italian parsley, chopped
  • For the beef adobo:
  • 3 lbs beef chuck
  • AP flour, as needed
  • 3 cups soy sauce
  • ¾ cup white vinegar
  • 1½ cup water
  • 3 ea bay leaves
  • black peppercorns, to taste
  • 1 ½ tsp sugar
Recipe Type:
Chef Recommended Cuts
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 272g
Servings Per Container 24

Amount Per Serving
Calories 820
Calories from Fat 441
% Daily Value*
Total Fat 49gg
Saturated Fat 29gg
Trans Fat 1.5gg
Cholesterol 150mgmg
Sodium 2070mgmg
Total Carbohydrate 68gg
Dietary Fiber 3gg
Sugars 4gg
Protein 29gg

Vitamin A %
Vitamin C %
Calcium 149mg%
Iron 5mg%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.