Ingredients
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2 cups uncooked elbow macaroni
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3 tablespoons butter
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3/4-1 teaspoon salt
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1/2 teaspoon black pepper
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1/8 teaspoon paprika
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1/2 cup finely diced red bell pepper
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1/4 cup finely chopped onion
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3/4-1 cup heavy cream
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1/3 cup flour
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1/2 cup sour cream (reduced fat is OK)
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1 cup crumbled blue cheese
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1/4 cup grated parmesan cheese
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milk, extra, if necessary to thin sauce
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1/2 cup finely diced green bell pepper
Instructions
- Cook macaroni noodles in boiling salted water for about 10 minutes or until al dente; drain.
- 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.
- Stir in cream, flour, sour cream, bleu cheese and Parmesan cheese; cook, stirring often, until smooth.
- Add milk, by tbsps, if desired for a thinner sauce.
- Pour the hot cheese mixture over the hot cooked macaroni and toss to coat.
- Serve.