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Upscale Macaroni and Cheese

2 tablespoons butter
3 large red bell peppers, cut into 1/2-inch pieces
5 celery ribs, chopped
1 12 cups whipping cream
1 12 cups half-and-half
1 lb blue cheese, crumbled
1 teaspoon celery seed
cayenne pepper
3 large egg yolks
12 cup chopped celery leaves
1 lb penne pasta
34 cup freshly grated parmesan cheese (2 oz.)


Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and saute until just beginning to soften, about 7 minutes. Remove from heat; dseason with salt and pepper. Combine 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. Butter 13x9" 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 one day ahead, cover and chill. Let stand at room temperature 1 hour before continuing. Preheat oven to 400 degrees. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling, and top is beginning to brown, about 25 minutes.

Source: www.food.com