GORGONZOLA MAC & CHEESE
Mastro’s Steakhouse Copycat Recipe
1 (16 oz) box small shell pasta
3/4 cup unsalted butter
1 1/4 teaspoons minced garlic
1/4 cup yellow onions, finely chopped
1/2 cup all purpose flour
2 cups whole milk
1/2 cup grated Parmesan cheese
2 1/4 cups shredded mozzarella cheese (divided use)
1/2 cup Fontina cheese
1 1/4 cup crumbled Gorgonzola cheese
2 pinches white pepper
1 tablespoon chopped fresh parsley
Melt butter in a large sauce pot over medium heat. Add garlic and onions; saute until translucent. Stir in flour and cook for 5 minutes, constantly stirring. Add milk and bring to a boil. As soon as the mixture starts to boil, reduce heat to low and, one at a time, 1 cup mozzarella, the Fontina and the Gorgonzola. Whisk until smooth. Stir in white pepper and set sauce aside.
In a separate pot of boiling water, cook macaroni al dente. Drain, then pour in the cheese mixture and mix well. If you aren't a fan of baked macaroni and cheese, don't worry about this next step. You can just serve as is.
If you do prefer the broiled top, transfer the mixture into a broiler safe baking dish. Sprinkle with 1 1/4 cups mozzarella and 1 / 2 cup Parmesan. Broil on the middle rack for 5 minutes, until the cheese is golden brown. Garnish with chopped parsley before serving.