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Gorgonzola and Apple Macaroni and Cheese

Gorgonzola and Apple Macaroni and Cheese

Original Recipe


  1. 1 cup walnuts
    1 pound elbow macaroni
    3 cups bechamel sauce*
    8 ounces gorgonzola cheese, crumbled or finely chopped
    10 ounces grated jack cheese
    2-3 Granny Smith apples


  1. Preheat oven to 350ºF.
  2. Place the walnuts in a single layer on a large baking sheet. Roast in the oven for 7 minutes. Once cool and hard, finely chop in the food processor to a fine dust. Set aside.
  3. Cook macaroni in a large pot of boiling salted water until pasta is tender but not quite cooked through, about 6 minutes. Drain; transfer to very large bowl.
  4. Prepare béchamel or, if made ahead, reheat. Add gorgonzola and jack cheeses and stir until combined and the sauce is smooth. Fold in the cooked pasta.
  5. Mound mixture into 13x9x2-inch baking dish, or 10 individual 6-ounce ramekins. Bake at 350ºF until hot and bubbly, about 20-25 minutes.
  6. Just before serving, dice green apples. Top macaroni and cheese with walnut dust, then garnish with a mound of freshly diced apples. Serve immediately.

Serves 10.

*Recommended for an ultracreamy consistency: Modify the béchamel by using cream instead of milk, and reducing the flour by 2 tablespoons.

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