Tuesday, November 22, 2011

gorgonzola mac n cheese

For date night, the hubby and I love to go to Mastro's in Beverly Hills.  Without fail, we get the bone in fillet mignon, steamed brocolli and gorgonzola mac n cheese.  Oh yes, and the butter pound cake for desert, but I'm saving that recipe for another post. 

The mac n cheese is my favorite!  I was so excited when I found out that Todd Wilbur's Top Secret Restaurant Recipes 3 had the recipe.  I immediately ordered it on Amazon (click Todd Wilbur's Top Secret Restaurant Recipes 3 to order yours).  His recipe is not exactly the same as Mastro's, but it is close enough.  It now has become a family favorite.  This is really an easy side dish to make.

This gorgonzola mac n cheese has a creamy cheese sauce and is topped with a bubbling layer of cheese which adds the right amount of sharpness to tantalize your taste buds.  The aroma of hot, melted mozzarella, fontina and parmigiano-reggiano cheeses has you quivering with excitement when removing from the oven.
Photo taken of Malibu Coast
Sometimes you just have to leave the beach and go inland to dinner.  Luckily, inland sometimes means "Beverly Hills" for a date night with the hubby.

I've had a few requests for this recipe and my family loves it. This is my adaption of the recipe in Top Secret Restaurant Recipes 3:
gorgonzola mac n cheese

Ingredients:
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 cup whole milk
¼ cup gorgonzola cheese
¼ teaspoon salt
1 1/4 cups small uncooked elbow macaroni
2/3 cup shredded mozzarella cheese
2/3 cup shredded Fontina cheese
1/4 cup shredded parmigiano-reggiano
1/4 cup shredded parmesan cheese
Directions:
  • Preheat broiler.
  • Bring 2 quarts of salted water to boil and cook the macaroni until tender, about 7 minutes. Strain the pasta.
  • Melt the butter in a medium sauce pan over medium heat, then whisk in the flour. Cook for 30 seconds, then whisk in the milk, adds the gorgonzola and salt. Cook until bubbling, stirring often, then reduce the heat and simmer for 2 to 3 minutes, until the cheese is melted and the sauce is thick.
  • Add the cooked pasta to the cheese sauce
  • Pour the cheesy pasta mixture into a buttered oven-safe casserole dish. Combine the shredded cheeses and spread the blend over the top of the pasta.
  • Broil the pasta for 3 to 4 minutes, or until the cheese is melted and browned in spots.

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