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Macaroni and blue cheese recipe

Macaroni and blue cheese recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Macaroni
  • Macaroni cheese

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.

113 people made this

IngredientsServes: 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

MethodPrep: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 & ratingsAverage global rating:(125)

Reviews in English (99)

by JENIQ

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

by MAGICAL MOM

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

by Donna K.

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


Buttermilk-Blue Macaroni and Cheese

Homemade macaroni and cheese is one of those staple dishes that everyone adores. By using buttermilk instead of whole milk and a mild, creamy blue cheese (see notes) instead of cheddar, we’ve given classic mac and cheese a flavor makeover. The dish is creamy and tangy and perfect for serving with simple main dishes like broiled fish or chicken.


Blue Cheese Mac ‘N Cheese Recipe

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This isn’t your typical mac ‘n cheese recipe! This recipe takes ordinary macaroni and cheese and takes it up a level. While macaroni is often thought of as a kids food, this blue cheese mac ‘n cheese recipe is made for adults, full of bold flavors!

This recipe is my FAVORITE mac and cheese. It’s SO GOOD! It has a creamy sauce, which is complimented perfectly by the crunch from the baked bread crumb topping and blue cheese crumbles ribboned throughout. It is delicious through and through.

You can choose your favorite noodle for this recipe, but I prefer to use cavatapi. They’re the best option for this recipe because the sauce really coats all the spirally noodles and even gets inside the noodles – I cannot stress enough how good this recipe is, I’ve been making it for years!

I know not everyone is a blue cheese lover (I personally don’t love blue cheese by itself usually), but in this mac ‘n cheese recipe, even those most leery of blue cheese will find themselves loving this dish. Since I like to call this an adult mac ‘n cheese, it deserves a bold spirit pairing: my husband recommends scotch because of its smoky notes!

But, if scotch isn’t your thing, make yourself your favorite tasty cocktail I’d suggest a tasty old fashioned.

If you’re going to an dinner party or potluck, I’d totally recommend bringing this dish (and if you need more ideas, I share 18 potluck dish ideas at the bottom of this post). This is also a great recipe to make and then have as a side to some grilled meat, like a nice juicy steak. Ok, now I’m drooling.

When making this mac ‘n cheese, I love using my Le Creuset casserole dish. I use it ALL the time (side note – if you’re shopping at Williams-Sonoma, you definitely need this grill basket, it’s amazing – used to to make these grilled balsamic veggies!!)


Directions

Preheat oven to 350 degrees F. Butter 13x9x2-inch glass baking dish.

Cook pasta in large pot of boiling salted water until al dente, drain.

Meanwhile, melt butter over medium-low heat, add flour, cook 1 minute, to make roux (do not brown), gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally. Reduce heat to low, add grated cheddar cheese and 1 cup crumbled blue cheese, whisk until cheese melts.

Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve.


Southern Baked Macaroni and Cheese

I&rsquove lived in St. Louis for some time now, and as I&rsquove said before, it&rsquos very &ldquosouthern&rdquo here in terms of cooking. One of our favorite soul food restaurants had the best mac and cheese, and that would be Sweetie Pie&rsquos. Miss Robie&rsquos recipe is easily found on the web and the local paper has published a paired down recipe for the home cook.

I&rsquom pretty sure the location we went to in The Grove neighborhood has closed and I don&rsquot understand all the drama surrounding the closing. It was the subject of a reality TV show at one point. I just know we went often and always, always had her macaroni and cheese.

What is southern macaroni and cheese?

It&rsquos basically a custard-style baked macaroni and cheese with eggs and evaporated milk. This version uses three kinds of cheese and butter and a little sour cream. It bakes up creamy but firm, hearty and filling and absolutely delicious.

How to make this soul food classic

It&rsquos really easy, here&rsquos how:

  1. Cook and drain elbow macaroni and place in baking dish or pan.
  2. Make the custard mixture by whisking together milk, evaporated milk and eggs and some seasoning, pour mixture over macaroni.
  3. Add the butter, sour cream and three cheeses and stir to combine well.
  4. Top with more grated cheese and bake until bubbly and top is browned.

Recipe Notes and Tips

  • People swear by Velveeta in this recipe, do not use a substitute. Miss Robie herself uses only Velveeta.
  • While pre-packaged shredded cheese works fine, grating your own is the better option. It just melts better.
  • It&rsquos going to be oily on top after baking, that&rsquos how it is with real cheeses and butter. If you think it&rsquos excessive, blot some up with a paper towel while it rests. I do sometimes.
  • Reheats are great, just pop in the microwave.
  • This is filling and hearty enough to serve as the main dish but most often it is a side dish. It&rsquos unbelievably good alongside collard greens and fried chicken!

Delicious soulful macaroni and cheese, doesn&rsquot get any better than this. A real treat and labor of love for Sunday supper and the holiday table. Trust me on this one! Kelly🍴🐦

Try these collard greens in the Instant Pot for some more traditional soul food.

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Baked Mac & Cheese

Recipe from Basil and Bubbly

Ingredients

  • 16 ounces macaroni
  • 1/3 cup butter
  • 1/3 cup flour
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3 1/2 cups 2% milk
  • 8 ounces mild cheddar cheese, shredded
  • 8 ounces sharp cheddar cheese, shredded

For the directions and to print this awesome recipe, please head to Basil and Bubbly.

I followed the recipe to a T, zero changes – it’s perfect!


WHAT CAN YOU ADD TO YOUR MAC AND CHEESE

  • Jalapeno: Yes, and yes. Join the movement as we help the jalapeno pepper take over the world.
  • Pablano pepper: Move over green pepper, we’re done with you.
  • Sausage: This takes things from the side dish to the main course. This recipe can also be made and frozen ahead of time and is perfect for camping.
  • Spinach: Fresh spinach should be added to the sauce so it can cook a little while before baking
  • Shallot: With a milder flavor than onions, shallots offer a fancier mood for the palate.

You can use this white roux for many other sauce recipes. Play with the spices and give it your own special favor. Don’t be afraid to play with the cheese, as well. There are countless variations and you shouldn’t rest until you’ve tried them all.

Be sure to visit some of our other wrangler recipes like Cajun Chicken and Dumplings and Nicaraguan Jalapeno Cream Sauce.


Beef and Macaroni

This is one of my most popular pressure cooker pasta recipes. It's similar to what many Americans from the northeast would call "American Chop Suey" and can easily be adjusted with different spices and vegetables.

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Beef and Macaroni

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 onion, finely chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1½ teaspoons dried oregano
  • 1½ teaspoons dried basil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • freshly ground black pepper
  • 28 ounces can diced tomatoes in juice
  • 1 cup beef stock
  • ¼ cup ketchup
  • ½ pound dried elbow macaroni, or other pasta
  • 1 1/2 cup shredded Cheddar cheese
  • Parmesan Cheese, for serving

Instructions

  1. Pre-heat the pressure cooker using the BROWN setting.
  2. Add the oil and brown the beef. Avoid breaking up the beef too much, but let it cook in larger chunks. Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well.
  3. Add the tomatoes, stock, ketchup and elbow macaroni and lock the lid in place.
  4. Pressure cook on HIGH for 6 minutes.
  5. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese.
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Beef and Macaroni on Blue Jean Chef. Thank you!

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Comments (35)Post a Reply

How do I adapt this to a 2 quart pressure cooker.

Hi Patty. Check out my article on how to convert recipes – https://bluejeanchef.com/cooking-school/converting-recipes-to-the-pressure-cooker/ There’s a section about adapting to smaller cookers there. It all comes down to having enough liquid. This particular recipe could be challenging to make in such a small quantity – the liquid needed for the pressure cooker means you really can’t make less than half a recipe.


This recipe is delicious and very easy to make! One of my favorites.


Always love this easy, comfort food. The whole family loves it too. We always add cheddar cheese.

I’ve been making this for quite some time now. It always comes out great and it’s always a hit.


One of my family’s favorite recipe!


This recipe is incredible … easy to make and the flavors are off the charts. It’s supposed to serve 6, but I only manage to get 4 meals out of it. Can’t imagine why .

Hi Meredith, can this be made on the stove top or slow cooker. I do not have a pressure cooker.

Hi Lee. You can definitely make this on the stovetop. I think the best way is to cook the pasta separately and make the sauce on the stovetop without adding any stock. Then, marry the two together and enjoy.

I saw this recipe and quickly got pen and pad to write it down. When I got to the recipe I found it to be for pressure cookers, which I do not have.
My question is, can it be made on the stove top. I was thinking browning the beef and sauteing the onion and peppers and then finishing in a stock pot adding cooked pasta.

Do you think that would work. I really do miss seeing you on QVC. I do enjoy your FB postings.

Hi Sandra. Yes – that’s exactly how to make it on the stovetop. I would eliminate the stock, however, if you are going to add cooked pasta.

Hi Sandra, You can make this on the stovetop. I would make the sauce and pasta separately on the stovetop just as you thought, but I would leave the stock out of the sauce. If you want to cook everything in one pot, then leave the stock in and be prepared to add about another ½ cup. In a pressure cooker, there is no evaporation of liquids, but on the stovetop some of that liquid will evaporate and you do need the liquid to cook the pasta. I think, however, I would make them in separate pots. Hope you enjoy it.
ML


Our family LOVES this recipe, but every single time I make it the bottom burns. I have added more broth and/or more tomatoes and the result is still the same. Anyone else have this problem? The only change I have made, is to use gluten free pasta. But I also weigh the pasta and add the same amount as regular pasta that the recipe calls for. Any advice would be great. Thank you!!

Hi Jen. Make sure you give everything a good stir before locking the lid and setting the pressure. Then, as the cooker comes to pressure and is releasing steam from the valve, give the lid a firm push down to set the seal between the lid and the cooker. This way, you’ll lose as little liquid as possible to steam. It sounds like your cooker probably has a very strong heating element in the bottom so a little more broth (not tomatoes) is a good idea. Sorry you’re having trouble with it.
ML

I check the recipes for fat calories and sugar. Since I am a diabetic and on a diet to loose weight most of the recipes have too much fat, calories and sugar. Do you have any recipes that I could make?

Hi Kathleen. While some of my recipes might be suitable, I’m afraid I am not a nutritionist or dietician and can’t offer advice on diabetic recipes. There are a number of websites online that do specialize in recipes and meal plans suitable for diabetics, however. You might start with this one: https://www.tasteofhome.com/healthy-eating/diabetic-recipes/ Take good care. ML


Love this recipe. Fool proof and so tasty. Leftovers are great too. I make it exactly as written.


Never any complaints when I make this, it is an easy go to recipe


First time making this in my pressure cooker. It was Yummy. It’s a hit with my family also. Will be making it again !


This was a great recipe. Flavorful, comforting and oh so quick and easy to make. I have tried several of your recipes and they have all turned out great!


Even though I’m teleworking, some days I still have little time to make dinner for my family. I love to use my pressure cooker whenever possible. When I saw this recipe, I knew it would be a meal my family would enjoy. And it was!
What I liked about this recipe was that it was easy to prepare. I served it with a salad and garlic bread. The end result was a delicious, flavorful, tasty meal. My sons enjoyed the beef and macaroni with extra cheese! When my husband went for seconds, I knew it was a hit!
Thanks, Meredith!

In high school my friend Mary Lynn would make this after school. However, she did not use 1/2 as many ingredients as you list. I have been asking her for the recipe for years and years and I believe she is somehow protecting the recipe because her mother showed her how to make this. BTW, why are more and more recipes looking like onion is the main ingredient. Really, all the different salsas I’ve tried have way too many onions. I opened a jar of Chi-Chi’s cilantro salsa the other evening and it was loaded with onions. More onions than I think any other ingredient. Your photo of the Beef and Mac does show a lot of onions. Yet the recipe calls for finely chopped. I don’t think yours are finely chopped. What’s with all of the onions? I’m 70 years old. I like onions, but not as much as chefs are using.

Hi! This looks like a great recipe…and its fast too. If I use whole wheat pasta, should I make any changes in the cooking time or the amount of liquid?

Hi Janet. It should be the same. Just make sure the cooking time is roughly half of what it says on the box of pasta.


OMG love this recipe so easy & taste great.
I took a pic but don’t see where I can share it

Thanks Pat. I would love to see your photos. You can share your photos on my Facebook page or Instagram and tag #bluejeanchef and they will appear on the bottom of the homepage of my website.


YUM! Another winner! Thank you, Meredith! I used ground turkey, and didn’t have any bell peppers on hand. So- I substituted with jarred roasted red peppers. Delish!

Don’t want to go shopping . Can I make this with ground chicken? I have all ingred. except ground beef. Thanks. Love your recipes.

Yes you sure can!! Thank you Kate!

Just curious, why don’t you drain off the grease after sauteing the beef?

Hi Jane. The recipe calls for lean ground beef. I usually use 90/10 beef which does not produce much fat and what is left adds flavor to the dish, but you certainly can drain off the beef if you like.

Made this last night for my Sicilian husband. He loves it and has renamed it Italian Goulash!! I added the cheddar cheese. I didn’t eat it, because I despise green peppers and I don’t do hunks of tomato (weird, right?) I made it as listed because I knew he’d love it!


I made the recipe in a Crock-Pot 6 qt. since I don’t have a pressure cooker. I cooked it with turkey meat and veggies on the stovetop then added the rest of the ingredients and gave it a good stir. Spooned it into the crockpot. I set it on high for 4 hours and checked it after 1 hours and 20 min. The pasta was over cooked – mushy.It still tastes great. I omitted the ketchup in order to avoid added sugar and I didn’t miss it in the dish. I will make it again in the crockpot but check it after an hour. I didn’t set it for low because I wanted it done by dinner and I started it late in the day. Overall great recipe, versatile (perhaps some sausage next time) and comes together quickly.

Made this tonight. Really delicious. Comfort food. When I first started eating it I thought it needed more salt. Then I figure what it needed was for me to eat more of it. That is when all the flavors came together. I do not like tasting one flavor more than another. I also did a half of the recipe. I cooked my ground beef in a separate pan. Since I only had a little of the grease/juices from the beef I felt I needed to add a little more broth next time. Some of the macaroni was not cooked throughly. Still eatable. I will make this recipe again. Thank you Meredith.


I made this recipe today in my stovetop pressure cooker. We are eating it for dinner right now. It is so full of flavor and the addition of the parmesan and cheddar cheese is an extra treat but i don’t think you really need it. Can’t wait to try another recipe.


Method

Preheat the oven to 200C/400F/Gas 6.

Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside.

Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta.

For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time.

Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper.

Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins.

Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown.

Sprinkle with the chopped parsley.

Recipe Tips

If you are not a blue cheese fan a good British Cheddar will also suit instead.