Penne with Blue Cheese Cream Sauce

For the roux:

4 Tbsp butter

½ cup flour

For the Sauce:

1 Tbsp butter

2 garlic cloves, minced

2 Tbsp white wine

½ cup milk

½ cup heavy cream

½ tsp fresh thyme, minced

½ cup blue cheese crumbles

Salt and pepper to taste

Serve with 1 pound penne pasta, cooked

For the roux:

  1. In a small frying pan heat butter over medium to high heat.  Add flour and whisk together.  When the butter and flour mixture are combined and starts to bubble, reduce the heat to low.  Stir frequently and cook the mixture for about 3 minutes.  Remove from heat and set aside.

For the sauce:

  1. In a medium saucepan heat 1 Tbsp butter over medium heat.  Add garlic and cook until golden brown, about 1-2 minutes.  Add white wine and continue to cook for another minute.
  2. Add milk and cream.  Bring to a simmer.  Stir frequently to avoid burning.  
  3. Whisk in all of the warm roux to the cream mixture.  Whisk frequently and bring to a boil.  
  4. Reduce the heat to low and whisk in the cheese until melted.  Remove from heat.
  5. Add fresh thyme and season with salt and pepper to taste.
  6. Serve warm over cooked penne.