This isn't a trick readers, so get excited, I've got a treat for you: For the month of October we're going macaroni and cheese crazy! There's nothing quite as comforting as a plate full of gooey, cheesy macaroni with a crispy topping, which is why we'll be featuring our favorite mac and cheese recipes for the next four weeks.
To kick things off, I made this savory and somewhat classic macaroni and three cheeses. Parmesan, white cheddar, and Gorgonzola are combined with a onion-infused béchamel. The addition of Worcestershire sauce may seem odd, but I assure you, it gives a subtle tang to the sauce and mellows out the pungency of the blue cheese.
There's only one problem with this mac and cheese. It's incredibly delicious and if you aren't careful, you may end up eating too much of it at once! Yes, I'm speaking from experience. To check out the recipe,
- 1 pound elbow macaroni
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 5 cups milk
- 1 stick (4 ounces) unsalted butter
- 3/4 cup all-purpose flour
- 3 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 4 cups shredded white Cheddar cheese (about 1 pound)
- 2/3 cup Gorgonzola (about 4 ounces), at room temperature
- 1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
- 3/4 cup fine plain bread crumbs, preferably homemade
- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°.
- Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes.
- Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
- Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
- Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.
- Pasta, Main Dishes