Macaroni and Three Cheeses


White cheddar, gorgonzola, and Parmesan make this deluxe breadcrumb-topped mac and cheese sing.

Macaroni and three cheeses, baked and served in single portion-sized baking dishes.

Quentin Bacon

Prep Time:
10 mins
Cook Time:
1 hr 15 mins
Active Time:
30 mins
Rest Time:
15 mins
Total Time:
1 hr 40 mins
8 to 10

When legendary athlete Michael Jordan and chef David Walzog were working on the menu for his eponymous steakhouse in Manhattan, Jordan insisted on including macaroni and cheese. His reasons were simple; he loved his mother's cheesy baked macaroni and he thinks it's the ideal accompaniment to steak. This gourmet take on baked mac and cheese certainly makes that argument well. At the heart of this recipe is a creamy Mornay sauce that blends the sharpness of Parmesan and the blue cheese funk of gorgonzola with white cheddar. Mustard and a dash of Worcestershire play up the lactic tang of the cheeses, making for a flavorful side that pairs well with high-quality steak, as well as other typical steakhouse sides like creamed spinach, mashed potatoes, and sautéed mushrooms.


  • 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 black pepper

  • 4 cups white cheddar cheese (about 1 pound), shredded

  • 2/3 cup crumbled gorgonzola (about 4 ounces), at room temperature

  • 1 1/2 cups Parmesan cheese (about 6 ounces), freshly grated

  • 3/4 cup fine plain bread crumbs, preferably homemade


  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°F. 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. Add sauce to the pot of macaroni and stir until combined. 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. Remove from oven.

  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.

Suggested pairing

A rich, satisfying California Merlot pairs well with this rich, satisfying dish.

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