Ingredients:
2 cups uncooked elbow macaroni
3 tablespoons butter
3/4-1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon paprika
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
1/4 cup finely chopped onions
3/4-1 cup heavy cream
1/3 cup flour
1/2 cup sour cream ( reduced fat is OK)
1 cup crumbled blue cheese
1/4 cup grated parmesan cheese
milk, extra, if necessary to thin sauce
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.