Macaroni and blue cheese

    25 min

    This is a macaroni cheese for grown-ups! Use your favourite blue cheese for this recipe - Stilton, Gorgonzola, Danish, Roquefort. The macaroni is tossed in a decadently creamy sauce with blue cheese, Parmesan, yoghurt, and green and red peppers.

    114 people made this

    Serves: 6 

    • 220g uncooked macaroni
    • 30g butter
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 green pepper, sliced
    • 1/2 red pepper, sliced
    • 175ml double cream
    • 5 tablespoons plain flour
    • 125g natural yoghurt
    • 140g crumbled blue cheese
    • 40g grated Parmesan cheese

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

    1. Bring a large pot of lightly salted water to the 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 peppers. 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 US | 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 US | 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 US | Canada)