*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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".
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...
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!!!
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.
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.
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.