• Staff Favorite

Ingredients

1. 1 pound elbow macaroni
2. 1 tablespoon vegetable oil
3. 1 large onion, finely chopped
4. 5 cups milk
5. 1 stick (4 ounces) unsalted butter
6. 3/4 cup all-purpose flour
7. 3 tablespoons Dijon mustard
8. 1 teaspoon Worcestershire sauce
9. 2 teaspoons kosher salt
10. 1/2 teaspoon freshly ground pepper
11. 4 cups shredded white Cheddar cheese (about 1 pound)
12. 2/3 cup Gorgonzola (about 4 ounces), at room temperature
13. 1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
14. 3/4 cup fine plain bread crumbs, preferably homemade

Directions

1. In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.