Gourmet Mac and Cheese

Macaroni and three cheeses, baked and served in single portion-sized baking dishes. — Photo:
Quentin Bacon

Prep Time:

10 mins

Cook Time:

1 hr 15 mins

Active Time:

30 mins

Rest Time:

15 mins

Total Time:

1 hr 40 mins

Servings:

8 to 10

When legendary athlete Michael Jordan was working with chef David Walzog on the menu for his eponymous steakhouse in Manhattan, Jordan insisted on including macaroni and cheese. His reasons were simple; he loved his mother's cheesy baked macaroni and he thinks it's the ideal accompaniment to steak. This upscale take on baked mac and cheese certainly makes that argument well. At the heart of this recipe is a creamy Mornay sauce that blends the sharp Parmesan, funky gorgonzola, and white cheddar. Mustard and a dash of Worcestershire play up the tanginess of the cheeses, making this a flavorful side that pairs well with steak.

Frequently asked questions

What three cheeses go well together for mac and cheese?

Cheddar (white or yellow), Gruyère, Swiss, and gouda are some of the most popular types of cheeses to use for homemade mac and cheese, thanks to their flavorful, meltable qualities. For richer flavor, incorporate some funky varieties like blue cheese and Parmesan. Don’t buy pre-shredded cheese for this recipe; it’s coated in cornstarch to prevent it from clumping, but that addition keeps it from melting properly into a smooth, creamy sauce.

Notes from the Food & Wine Test Kitchen

When cooking the pasta, boil it until it’s just shy of al dente and still a bit firm (for elbow macaroni, cook for five to six minutes). It will continue to absorb moisture when mixed into the sauce and baked, so this ensures that its texture will be just right when it comes out of the oven.

Suggested pairing

A rich, satisfying California Merlot pairs well with this rich, satisfying gourmet mac and cheese.

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Ingredients

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 black pepper
4 cups white cheddar cheese (about 1 pound), shredded
2/3 cup crumbled gorgonzola (about 4 ounces), at room temperature
1 1/2 cups Parmesan cheese (about 6 ounces), freshly grated
3/4 cup fine plain bread crumbs, preferably homemade

Directions

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°F. 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. Add sauce to the pot of macaroni and stir until combined. 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. Remove from oven.
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.