- 1 pound macaroni – a shape that will stand up to a thick cheesy sauce, like fusilli, penne or elbow
- 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 salt
- 1/2 teaspoon freshly ground pepper
- 4 cups shredded white Cheddar cheese (about 1 pound)
- 2/3 cup Gorgonzola – room temperature
- 1 + 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
- 3/4 cup fine plain bread crumbs – I used store-bought
- In a large pot of boiling salted water, cook the macaroni until barely al dente – do NOT overcook the pasta, it will fall apart later and it won’t be pretty. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over medium-high heat until softened about 5 minutes. Add the milk and bring to a simmer.
- Meanwhile, preheat the oven to 350°. 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. (This is called a roux, see image on the consistency you’re looking to achieve)
- 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. GRADUALLY add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Bring out the big guns because it gets thick.
- Gently and gradually fold in the macaroni until coated with sauce. 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.
- Brown the macaroni under the broiler for just a few seconds; watch it continuously, don’t scorch the crumbs. Let stand for 5-10 minutes before serving.
Keywords: Three cheese mac and cheese, luxurious mac and cheese