Macaroni and Blue Cheese for Grownups

    25 minutes

    An adult take on macaroni and cheese. The sauce is quite thick and the blue cheese taste is very strong, so if you prefer reduce the amount of blue cheese a bit.

    112 people made this

    Serves: 6 

    • 2 cups uncooked macaroni
    • 2 tablespoons butter
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup sliced green capsicum
    • 1/2 cup sliced red capsicum
    • 3/4 cup heavy cream
    • 1/3 cup plain flour
    • 1/2 cup plain yoghurt
    • 1 cup crumbled blue cheese
    • 1/2 cup grated Parmesan cheese

    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. 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.
    2. Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and capsicums. Simmer until heated through. Stir in cream, flour, yoghurt, blue cheese and Parmesan cheese.
    3. Stir cooked macaroni into cheese mixture and serve hot.

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    Reviews in English (99)


    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".  -  03 Jan 2008  (Review from Allrecipes USA and Canada)


    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...  -  03 Sep 2001  (Review from Allrecipes USA and Canada)


    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!  -  09 Sep 2006  (Review from Allrecipes USA and Canada)