Gorgonzola Mac and Cheese

Prep time: 30 min

Cook time: 30 min

Total time: 1 hour

Servings: 4

Ingredients:

8 ounces Cavatappi pasta (or pasta of your choice)

4 Tablespoons unsalted butter

1/2 cup diced yellow onion

3 Tablespoons all-purpose flour

2 cups milk (room temperature)

1 cup heavy cream (room temperature)

1 bay leaf

4 black peppercorns

3 whole cloves

1/2 teaspoon nutmeg

1/4 cup Gorgonzola cheese

1/4 cup Smoked Gouda

1/2 cup Parmigiano Reggiano

1 cup Panko breadcrumbs

Kosher salt

White pepper

Instructions:

1. Melt 3 tablespoons of the butter over medium heat in a medium saucepan.

2. Add the onion and cook until the onions are translucent (about 2 to 3 minutes).

3. Add the flour and and cook stirring constantly for a couple of minutes. Be sure not to burn.

4. Add the milk and cream whisking constantly.

5. Add the cloves, bay leaf and peppercorns. Continue to whisk.

6. Simmer gently for 20 minutes while whisking.

7. Bring large pot of water to a boil and cook pasta for 1 minute less than suggested on package.

8. Remove sauce from heat, and adjust the seasoning by adding the nutmeg, and salt and white pepper as needed.

9. Strain the sauce to remove the cloves and peppercorns.

10. Add the Gouda, Gorgonzola, and half the Parmigiano Reggiano to the sauce and stir until melted. If the sauce is to thick, it can be thinned with additional heavy cream.

11. Add the cheese mixture to the pasta and stir to mix well.

12. Prepare four 8 to 10 ounce ramekins by spraying with a no stick cooking spray.

13. Add the remaining tablespoon of butter to a saute pan and and melt. Add the breadcrumbs to the butter and cook over medium heat just until the breadcrumbs are coated well and lightly toasted. Allow breadcrumbs to cool and add the remaining 1/4 cup of Parmigiano Reggiano.

14. Top the 4 ramekins of macaroni with the buttered breadcrumbs and cheese mixture. Bake on a baking sheet for 30 minutes.