Upscale Macaroni and Cheese

READY IN: 45mins
Recipe by KathyP53

This got 5 forks on Epicurious.

Top Review by surus

I got this recipe from Epicurious in 2002. I just made it again to go with ham on Christmas Eve. It is truly wonderful. Changes I made were using more cream and less half and half because I needed to use up the cream. I also added only 2 red peppers. I used half blue cheese and half cheddar and it was still delicious. This fed 8 adults including three large men with big appetites. There was even some left over. Good to throw in some diced leftover ham and make a casserole the next day. By the way, the green and red peppers in this looked nice on the Christmas table.

Ingredients Nutrition


  1. Melt butter in heavy large skillet over medium-high heat.
  2. Add bell peppers and celery and saute until just beginning to soften, about 7 minutes.
  3. Remove from heat; dseason with salt and pepper.
  4. Combine cream, half and half, and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat.
  5. Add celery seeds.
  6. Season sauce with cayenne, salt and pepper.
  7. Beat yolks in medium bowl to blend.
  8. Gradually whisk in half of cheese sauce.
  9. Return mixture to saucepan and whisk to blend.
  10. Add celery leaves.
  11. Butter 13x9" baking dish.
  12. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot.
  13. Add sauce and vegetables; stir to blend.
  14. Transfer to baking dish.
  15. Can be made one day ahead, cover and chill. Let stand at room temperature 1 hour before continuing.
  16. Preheat oven to 400 degrees.
  17. Sprinkle Parmesan over surface of pasta.
  18. Bake until pasta is heated through, sauce is bubbling, and top is beginning to brown, about 25 minutes.

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