This is not your average mac and cheese! Macaroni is combined with a creamy mixture of bleu cheese, Parmesan cheese and yogurt, and served with green and red bell peppers.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

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  • Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.

  • Stir cooked macaroni into cheese mixture and serve hot.

Nutrition Facts

433 calories; 24.9 g total fat; 76 mg cholesterol; 883 mg sodium. 36.5 g carbohydrates; 15.7 g protein; Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2008
Dear Sara - I will be sending you my liposuction bill from eating massive quantities of this macaroni. This is very very good. It's almost exactly like the Gorgonzola Chicken dish that I get at my favorite restaurant. DEFINTITELY use an extra 3/4 cup of cream or use less flour. It doesn't need as much flour as it calls for unless you like a VERY THICK sauce. Even with the extra cream it was thick so keep that in mind! I made this without the peppers not a fan. This would also work very well with chicken and penne instead of just a flat out "macaroni and cheese". Read More
(43)

Most helpful critical review

Rating: 3 stars
02/24/2008
this is very rich and definitely for bleu-cheese lovers. If you're not passionate about the bleu cheese cut it back to 1/4 cup and add 1/4 cup of cheddar cheese. Like previous reviewers have noted this sauce is very thick so either add more cream (or milk) to thin it out to desired consistency or cut back on the flour by 1/4-1/2 cup. I would also recommend chopping the bells peppers rather than slicing them...the slices were a bit big. I have another mac n' cheese recipe that I like more so I will likely return to that one. But this is a nice variation on your standard recipe. Read More
(11)
126 Ratings
  • 5 star values: 75
  • 4 star values: 36
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
01/03/2008
Dear Sara - I will be sending you my liposuction bill from eating massive quantities of this macaroni. This is very very good. It's almost exactly like the Gorgonzola Chicken dish that I get at my favorite restaurant. DEFINTITELY use an extra 3/4 cup of cream or use less flour. It doesn't need as much flour as it calls for unless you like a VERY THICK sauce. Even with the extra cream it was thick so keep that in mind! I made this without the peppers not a fan. This would also work very well with chicken and penne instead of just a flat out "macaroni and cheese". Read More
(43)
Rating: 5 stars
01/03/2008
Dear Sara - I will be sending you my liposuction bill from eating massive quantities of this macaroni. This is very very good. It's almost exactly like the Gorgonzola Chicken dish that I get at my favorite restaurant. DEFINTITELY use an extra 3/4 cup of cream or use less flour. It doesn't need as much flour as it calls for unless you like a VERY THICK sauce. Even with the extra cream it was thick so keep that in mind! I made this without the peppers not a fan. This would also work very well with chicken and penne instead of just a flat out "macaroni and cheese". Read More
(43)
Rating: 4 stars
07/24/2003
For my husband and myself who love blue cheese this was a two thumbs recipe. I used evaporated skim mild instead of the cream to cut the fat content and tossed in a crushed clove of garlic with the peppers... Read More
(40)
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Rating: 5 stars
09/09/2006
Addictively yummy! Like some others I added fresh garlic. I made mine creamier by doubling the cream. Such great flavor -- I'll be craving this one! Read More
(26)
Rating: 5 stars
01/04/2011
Yummy! A real keeper! Made the following modifications: omitted the salt and pepper during the cooking process; put 1/2 each of a red and green bell pepper in the food processor and finely chopped; increased the cream to 1 and 1/4 cups; decreased the amount of flour to 1/4 cup; used 1/2 cup of blue cheese 1/2 cup of parmesan cheese and 1/2 cup of shredded swiss cheese. Delish!!! Read More
(17)
Rating: 4 stars
10/30/2006
I really enjoyed this adult version of macaroni and cheese. It was a different change of pace and I love blue cheese to begin with. I would not change a thing except maybe make it a little more creamy. It's even better the next day. Take note you have to like blue cheese to enjoy this dish. Read More
(15)
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Rating: 3 stars
02/23/2008
this is very rich and definitely for bleu-cheese lovers. If you're not passionate about the bleu cheese cut it back to 1/4 cup and add 1/4 cup of cheddar cheese. Like previous reviewers have noted this sauce is very thick so either add more cream (or milk) to thin it out to desired consistency or cut back on the flour by 1/4-1/2 cup. I would also recommend chopping the bells peppers rather than slicing them...the slices were a bit big. I have another mac n' cheese recipe that I like more so I will likely return to that one. But this is a nice variation on your standard recipe. Read More
(11)
Rating: 5 stars
07/24/2006
MMMM YUMMY! What a nice change from the usual mac-n-cheese! I highly recommend trying this recipe! Thanks for sharing! Read More
(10)
Rating: 3 stars
07/24/2003
This recipe did not turn out the way I expected. I halved the blue cheese and it was still very strong (and I like blue cheese). Sauce was not creamy at all--more of a thick chewy texture. My husband came to the rescue and added Louisiana hotsauce and it ended up tasting like a "buffalo wing" macaroni and cheese which was a big improvement. My neighbor absolutely adored it and took all of the leftovers home. If you are a blue cheese fiend you may like this otherwise the taste will be too strong. Read More
(8)
Rating: 3 stars
04/20/2007
This was ok but definitely nothing special. Husband thought it tasted kinda funky and wasn't very keen. I won't be making this again. Thanks anyway. Read More
(7)