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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A kinda grown-up mac and cheese that many kids like, too. Ingredients:
2 cups uncooked elbow macaroni |
3 tablespoons butter |
3/4-1 teaspoon salt |
1/2 teaspoon black pepper |
1/8 teaspoon paprika |
1/2 cup finely diced green bell pepper |
1/2 cup finely diced red bell pepper |
1/4 cup finely chopped onion |
3/4-1 cup heavy cream |
1/3 cup flour |
1/2 cup sour cream (reduced fat is ok) |
1 cup crumbled blue cheese |
1/4 cup grated parmesan cheese |
milk, extra, if necessary to thin sauce |
Directions:
1. Cook macaroni noodles in boiling salted water for about 10 minutes or until al dente; drain.
2. Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper, paprika and bell peppers, and onion. Simmer until peppers and onions are soft.
3. Stir in cream, flour, sour cream, bleu cheese and Parmesan cheese; cook, stirring often, until smooth.
4. Add milk, by tbsps, if desired for a thinner sauce.
5. Pour the hot cheese mixture over the hot cooked macaroni and toss to coat.
6. Serve.
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