Tuesday, March 12, 2013
Copycat recipe of Mastro's Steakhouse Gorgonzola Macaroni & Cheese - Top Secret Recipes
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1/4 cup gorgonzola cheese ( 1 ounce)
1/4 teaspoon salt
1 cup uncooked elbow macaroni ( 4 1/2 ounces)
2/3 cup shredded mozzarella cheese
2/3 cup shredded fontina cheese
2 tablespoons shredded Pecorino cheese
2 tablespoons shredded Grana Padano cheese (or Parmigiano-Reggiano)
1/2 teaspoons minced fresh parsley
Melt butter in a medium saucepan over medium heat, then whisk in the flour. Cook for 30 seconds, then whisk in the milk and add the gorgonzola and salt. Cook until bubbling, stirring often, then reduce the heat and simmer for 2-3 minutes, until the cheese is melted and the sauce is thick. Cover and remove from heat.
While making the cheese sauce, bring 2 quarts of water to a boil and cook the macaroni until tender, about 10 minutes. Strain the pasta and mix with the cheese sauce in the saucepan.
Pour the pasta and sauce into an oven-safe casserole dish. Combine the shredded cheeses and spread the blend over the top of the pasta. Broil the pasta for 3-4 minutes, or until the cheese is melted and browned in spots.
Sprinkle the minced parsley over the top and serve.
Makes 4 servings.