- 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 pepper
- 4 cups shredded white Cheddar cheese (about 1 pound)
- 2/3 cup Gorgonzola (about 4 ounces), at room temperature
- 1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
- 3/4 cup fine plain bread crumbs, preferably homemade
How to make this recipe
- 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°. 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. 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.
- 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.
A rich, satisfying California Merlot pairs well with this rich, satisfying dish.