Directions

1. Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish.
2. In a medium bowl, combine shredded cheddar and fontina.
3. Cook pasta in salted water until just shy of al dente. Drain.
4. Meanwhile, melt 6 tablespoons of butter in a large Dutch oven over medium heat. Whisk in flour until it’s combined and begins to turn a golden color. Slowly whisk in milk until smooth.
5. Continue whisking over medium heat until it is thick and coats the back of a spoon, about 10 minutes.
6. Remove from heat and gradually stir in 2 cups of combined cheddar and fontina until smooth, then stir in the Treasure Cave Mild Blue Cheese Wedge until melted. Stir in salt, pepper, garlic powder, paprika and cayenne, then stir in olive juice.
7. Add cooked pasta and stir with a wooden spoon until it’s evenly coated. Stir in chopped olives. Layer half of pasta in a baking dish, sprinkle on 1½ cups of the remaining cheese, then top with remaining pasta.
8. In a medium skillet over medium heat, melt remaining 4 tablespoons of butter, add panko and stir until golden. Season with salt and pepper.
9. Layer on remaining 1½ cups of cheese and panko topping. Bake for 20-25 minutes until golden and bubbling. Top with chives and Treasure Cave Mild Crumbled Blue Cheese.