1/4 onion, chopped fine
1 Tbsp butter
1 Tbsp oil
1 Tbsp AP flour
1 cup milk
pinch ground nutmeg
1/4 tsp ground chipotle pepper (more if you like)
6 oz. blue cheese
6 oz. some kind of shapey pasta (two servings-ish)
Cook pasta. While water is coming to a boil and pasta is cooking, make the sauce.
Melt the butter and oil together over medium-high heat. Add the onion and some salt. Cook, stirring fairly constantly, until the onion browns a bit. Add the flour and stir constantly until the flour melts and the whole thing turns a medium brownish. Slowly add the milk, stirring constantly (at this point, if you’re me, you also nearly steam-burn yourself). Lower the heat to medium and bring back up to a boil, still stirring constantly. Add the chipotle and nutmeg. As the sauce thickens, add the blue cheese and stir until integrated. Taste and adjust seasonings.
Keep over extremely low heat while the pasta finishes cooking. Drain pasta and stir into sauce. Serve immediately (heated bowls would be best to keep the sauce at its best).