Ingredients
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup crumbled Gorgonzola cheese
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Salt and pepper to taste
- 1/4 cup breadcrumbs (for topping)
- 1 tablespoon olive oil
Substitution Suggestions: If Gorgonzola is too strong for your taste, you can substitute with blue cheese or even feta for a milder flavor. For a gluten-free version, use gluten-free pasta and flour.
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking dish and set aside.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it turns a light golden brown, creating a roux.
- Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to whisk until the mixture thickens, about 5-7 minutes.
- Reduce heat to low and stir in the Gorgonzola, cheddar, and Parmesan until melted and smooth.
- Add the Dijon mustard, garlic powder, cayenne pepper, salt, and pepper. Taste and adjust the seasoning as needed.
- Combine the cooked macaroni with the cheese sauce, stirring until well-coated. Transfer to the prepared baking dish.
- In a small bowl, mix the breadcrumbs with olive oil. Sprinkle evenly over the macaroni and cheese.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling. Let it sit for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International