Ingredients: |
Ingredients: 1 lb. box elbow macaroni, cooked
1 stick butter
3/4 c. all-purpose flour
6 c. milk
1/2 c. blond roux (made in advance)
1 T. vegetable oil
1 c. diced onion
1 t. kosher salt
1/4 t. freshly ground black pepper
1 T. plus 1 t. Worcestershire sauce
1/4 c. Dijon mustard
5 c. aged white cheddar cheese, grated (about 20 oz.)
6 oz. Gorgonzola cheese, crumbled
1 3/4 c. Parmesan cheese, reserve 1 c. for topping
1 c. fresh bread crumbs
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Directions: |
Directions:Preheat oven to 400º. Cook macaroni according to package directions. Drain, rinse with cold water and set aside. For white sauce: melt 1 stick of butter in small saucepan. Add 3/4 c. of flour. Blend well. Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly. Reserve for cheese sauce. Cheese sauce: In a large saucepan, bring milk to simmer over medium heat. Whisk in 1/2 c. of the roux. Continue to whisk over heat until smooth and sauce beings to thicken, about 10 minutes. Saute diced onion in oil over medium heat until soft. Add onion to roux. Next add Worcestershire sauce, Dijon mustard, salt and pepper. Whisk to incorporate all ingredients. Begin to add cheddar cheese, gradually, in small amounts. Whisk constantly to dissolve. Add remaining cheddar, the Gorgonzola and 3/4 c. of Parmesan. Whisk until smooth. Mix cheese sauce with cooked macaroni. Place in a large buttered oven-proof dish. Top with breadcrumbs and remaining 1 c. Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until is evenly browned, watch carefully, |
This recipe for MICHAEL JORDAN'S MACARONI AND CHEESE is from