1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1/2 cup (2 ounces) shredded Emmenthaler or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons minced fresh or 1/2 teaspoon dried rubbed sage
2 teaspoons butter or stick margarine, melted
How to Make It
Preheat oven to 400°.
Cook pasta in boiling water 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
Place bread in a food processor; pulse 10 times or until coarse crumbs form. Set aside.
Bring milk and bay leaves to a simmer in a small saucepan. Remove from heat; cover and let stand 5 minutes. Discard bay leaves. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until well-blended. Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper; stirring until cheeses melt. Pour cheese sauce over pasta; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine breadcrumbs, sage, and butter in a bowl; toss with a fork. Sprinkle breadcrumb mixture over pasta mixture.
Bake at 400° for 20 minutes or until thoroughly heated.
I love this recipe and I love Gorgonzola cheese. I, also, recommend Roaring 40's blue cheese because it is a little saltier. Roquefort cheese works well too, of course, it is a blue cheese. I, also, use Danish blue which is a little milder and might be better for those who don't like the Gorgonzola. These mentioned are all good in this recipe. Great recipe!
I have been making this mac & cheese for years and am always thrilled with it. It's creamy, rich and savory and really easy to make. It's a great weeknight dinner and perfect the next day warmed up or cold. Delicious!
This makes a nice change from ordinary mac and cheese; you really have to enjoy a variety of cheeses, however, because some of these are a lot stronger than what is normally found in mac and cheese. Don't leave out the bay leaves when heating the milk; this makes a huge difference in taste. After the pasta was cooked, I reserved a little of the water in case the pasta/cheese mixture was too thick. (I do this with most pasta dishes that have a cheesy sauce.) Instead of baking it in a large baking dish, I spooned it into individual ramikins and baked until bubbly. We don't care for bread toppings so left that off altogether, although the sage sounds interesting. This is now in my "keeper file."
It's a good recipe! ... But I tweaked it a bit. Several users are saying the recipe is coming out dry, so I added milk when the cheeses were mixed. I backed of on the Gorgonzola by half and, I added 1/4 of Velveeta. Also next time I cook this I may add some creamer to thicken and moisten the dish. Overall I am defiantly cooking this again.
I noticed that a lot of people complained about this recipe being dry - fully cooking the pasta will help with this. I added a bit of mustard powder, paprika, cayenne pepper, and some diced red pepper. Most importantly, I used GOUDA instead of Gorgonzola - it came out wonderfully! A few tweaks and this is a great recipe - only 3 stars because it needed the tweaks. Still, it was creamy, and my husband is having seconds, which is rare.
I thought this was just ok; I cut the amount of pasta by 1/3 (as pasta recipes usually call for too much) and baked it covered except for the last few minutes, but the dish was still a little dry and not all that cheesy. I liked the overall blend of flavors; if i make this again maybe I will also increase the amount of sauce or not cook the milk down as much.
Made this last night for the kids in an attempt to get them away from the "processed mac and cheese" they usually eat. It was a success. 2 of 3 really liked it and the third thought it needed more cheddar. I used edam, parmesan, swiss and cheddar --thought the gorgonzola might scare the kids off. I sprinkled some on my portion, and really liked the blue cheese bite. I took another raters advise and mixed panko with butter and sage in mini food processor...loved the resulting topping. This may not be the final "favorite" mac and cheese for the family, but it is a great start, and they are now willing to try others!
I added truffled wild oyster mushrooms and subbed gruyere for the swiss and it was outstanding! Only issue is that on the second day the macaroni is a bit drier, so might decrease to 3/4 lbs. of pasta for next time. ALso topped with combo of bread crumbs and panko and parmeasan cheese, and fresh parsley and dried sage. Very yummy gourmet dinner!
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