Upscale Macaroni and Cheese

4.1(56)

Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese. But never fear: The kid in you — and all the kids — will love it.

by Epicurious·published 2004-08-20

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Servings

Serves 12

Total time

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Calories / serving

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Ingredients (12)

serves

2 tablespoons (1/4 sticks) butterbutter
3 large red bell peppers (about 1 1/2 pounds), cut into 1/2-inch pieces
5 celery stalks, choppedcelery
1 1/2 cups whipping creamcream
1 1/2 cups half and halfhalf-and-half
1 pound blue cheese, crumbledblue-cheese
1 teaspoon celery seedscelery-seed
Cayenne pepperpepper
3 large egg yolksegg
1/2 cup chopped celery leavescelery
1 pound penne
3/4 cup freshly grated Parmesan cheese (about 2 ounces)parmesan

Instructions (4 steps)

01Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.
02Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.

03Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)

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