Macaroni with Gorgonzola Cheese and Bread Crumb-Walnut Crust
Ronnie's Notes
Everyone loves mac ’n’ cheese! This is a more sophisticated version with tangy blue-veined cheese filling in for the standard cheddar. The nut and bread crumb crust makes a satisfyingly crunchy and vaguely sweet contrast to the soft, tangy pasta and sauce.
Instructions
Preheat the oven to 350°F.
Cook the macaroni in lightly salted water until it is almost al dente.
Drain and set aside in a bowl.
While the macaroni is cooking, heat 2 tablespoons butter in a saucepan over medium heat.
When the butter has melted and looks foamy turn the heat to low and add 2 tablespoons flour.
Cook, stirring constantly with a whisk for 2–.
Gradually add the milk, stirring almost constantly for 3–, or until a smooth sauce has formed.
Stir in the salt, pepper, and cheese and continue to cook, stirring with the whisk or a wooden spoon for 3– or until the cheese has melted and the sauce is smooth.
Pour the sauce over the cooked macaroni and mix thoroughly.
Place in a baking dish.
Melt the remaining 2 tablespoons butter.
Mix the bread crumbs, walnuts.
and melted butter.
Sprinkle over the macaroni.
Bake for 10– or until the crust is lightly browned and the cheese is melted and bubbly.
Makes 4 servings.