Gorgonzola Mac & Cheese

Mastro’s Steakhouse Copycat Recipe

Serves 6-8

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.

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