GORGONZOLA SAUCE
Steps:
- Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
- Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
MAC AND CHEESE WITH LEEKS AND GORGONZOLA
Steps:
- Preheat the oven to 375 degrees F.
- In a large pot of boiling salted water cook the pasta until al dente, drain and set aside.
- In a skillet over medium heat melt 2 tablespoons of butter and oil and cook the leeks until tender but not browned. In a bowl combine the cooked leeks with the Bechamel Sauce, Gorgonzola, Asiago, thyme, oregano, and parsley. Toss the sauce with the pasta until well coated and season, to taste.
- Grease a 9-inch springform pan with the remaining butter. Fill the springform pan with the pasta mixture and place on a baking sheet. Bake for 40 minutes. Let rest for 10 minutes before removing from the pan and slicing.
- In a heavy bottomed pot over medium heat, melt the butter and saute the garlic for 2 minutes until fragrant, but not brown. Remove the garlic and discard. Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
- Heat the milk to just below boiling. Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning. Remove the pot from the heat and stir in the cheese, kosher salt and nutmeg to finish the sauce.
BISTRO MAC & CHEESE
I like to serve this mac & cheese with a salad and crusty bread. It's a satisfying meal that feels upscale, but will fit just about any budget. And because the Gorgonzola is so mild in this dish, even the kiddos will go for it. -Charlotte Giltner, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.
Nutrition Facts : Calories 468 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 649mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 20g protein.
GORGONZOLA MAC N' CHEESE
This is different twist on everybody's favorite comfort food! It is especially good served with buffalo chicken, wings or tenders.
Provided by Sarah 11879
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease 13x9x2-inch glass baking dish.
- Cook pasta until l dente, drain.
- Melt butter over medium-low heat, add flour, cook 1 minute to make roux (do not brown).
- Gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally.
- Reduce heat to low, add grated cheddar cheese and crumbled gorgonzola cheese, whisk until cheese melts.
- Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve.
Nutrition Facts : Calories 679.3, Fat 40.5, SaturatedFat 25.1, Cholesterol 125.5, Sodium 719.6, Carbohydrate 50.4, Fiber 1.9, Sugar 4.7, Protein 28.2
MOZZARELLA MACARONI AND CHEESE
This one-dish wonder super-charges the cheesy flavor, taking ordinary mac and cheese from comfort food to "wow!" food. Follow three easy steps to get this dinner on the table in 30 minutes.
Provided by By Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain macaroni as directed on package.
- In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
- Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
- Serve with additional basil leaves if desired.
Nutrition Facts : Calories 570, Carbohydrate 68 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 8 g, TransFat 1/2 g
MACARONI WITH FONTINA AND GORGONZOLA CHEESES
In my opinon, you can never have too many mac and cheese recipes. A slightly more sophisticated version of the classic macaroni and cheese. Don't worry the kids will still love it.
Provided by KelBel
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium pot, bring 4 quarts of water to a boil. Add a pinch of salt and the macaroni. Cook until tender, about 8 to 10 minutes.
- In a colander, drain the macaroni and return it to the pot.
- Fold in the cheese, butter and half-and-half. Season with the pepper. Warm through.
- Garnish with chopped chives.
Nutrition Facts : Calories 725.7, Fat 28, SaturatedFat 16.9, Cholesterol 80.7, Sodium 693.5, Carbohydrate 87.8, Fiber 3.8, Sugar 3.8, Protein 29.4
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