Reviewed: Apr. 14, 2012

This is excellent as is, but I added cooked chicken breast and a touch of buffalo hot sauce to to turn this into a very tasty main course

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Reviewer:

WJARRETTC

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Cooking Level: Intermediate

Home Town: Clinton, South Carolina, USA

Living In: Cary, North Carolina, USA

Reviewed: Mar. 27, 2012

I'm on the fence about this recipe. I love blue cheese so I was anxious to try it. However I do not like peppers and I prefer my macaroni baked. I subbed half an onion for the peppers and added a pinch of red pepper flakes for some heat. I ate two helpings of this for dinner and the second was better than the first. I really think it needs some cheddar to balance the flavor profile. I may make it again and tweak it more. Thanks!

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Reviewer:

Maridele

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Mar. 25, 2012

Im only giving it a 4 star because my husband LOVED it, I liked it but I wouldnt make it again. I thought it had too much blue cheese, and I could taste the yogurt. May be better with cheddar instead of yogurt!

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Reviewer:

Michele

Cooking Level: Expert

Living In: Milton, Massachusetts, USA

Reviewed: Mar. 13, 2012

Surprisingly good. I wasn't sure how well the bell peppers would complement the blue cheese flavor, but I used Orange and Yellow Bells instead of Green and Red, and they provided a subtle accent to the sauce and a nice contrasting crunch. I hedged and only used 1/2 cup blue, and 1 cup of the Kraft Four-Cheese Italian blend, but as a blue cheese fan, I could see upping the blue to at least 3/4c of the 1.5 total. I also added a cup of cream, rather than 3/4c. I think I might try adding broccoli next time.

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Reviewer:

RMURRAY

Reviewed: Jan. 31, 2012

A local restaurant used to serve a Bleu Cheese Macaroni and they recently stopped so I went searching for a replacement. This is amazing! Their version had bacon and apples, so I made it that way, omitting the add-ins in this recipe. Simple added 3-4 slices of crumbled bacon and about a half of a diced granny smith or other firm/slightly tart apple after removing from the heat. The heat of the dish "cooks" the apple just enough. It is AMAZING!

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Reviewer:

MomOf3

Reviewed: Jan. 16, 2012

FANTASTIC! We thought this recipe was great as written, but even better with 1/8 tsp of cayenne and 1/2 tsp of smoked paprika.

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Reviewer:

franalong

Reviewed: Oct. 22, 2011

This was good. Like other reviewers I scaled back the blue cheese to a half cup and instead of plain parmesan cheese I used a 5 cheese Italian blend. Very intersting flavors.

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Reviewer:

timwsherry

Reviewed: Jun. 27, 2011

This is a VERY interesting mac and cheese version NOT for everyone. However, if you are a blue cheese lover, then this is for you! The taste is unique and gourmet and yet easy to make. A must try!

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Reviewer:

OrsolyaD

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Apr. 19, 2011

If you like bleu cheese you will LOVE this recipe! This mac n cheese is BETTER than any I've had at restaurants. I add more cream to make it creamier. But other than that... it's PERFECT! Super easy too.

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Reviewer:

jenni

Reviewed: Mar. 7, 2011

This is a delicious spin on mac and cheese. I used penne pasta as opposed to elbows and I also added additional cream to loosen up the cheese sauce. Great recipe! Definitely a keeper.

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