This one takes some time and elbow grease, but if you get through it your guests will love it. It also makes several pots and pans to wash, but again if you're not a hurry this one is a crowd pleaser!
Also, sorry for not having finished photos of this one. Sometimes I'm in such a hurry to serve the food and I forget. But I'll get better and the next time I make this dish for a special occasion I'll snap some "finished" photos. It really is yummy!
The Stuff you'll Need:
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 call a roux, see below for an 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 get's 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 15 minutes before serving.
Original recipe from Food and Wine
This is a roux. It's like a thick paste. Don't worry it melts into a smooth, luxurious cheese sauce! :)