Gorgonzola Macaroni and Cheese Recipe

Servings: 6

In this updated version, a classic is enhanced by the creamy sharpness of gorgonzola cheese.


  • 1 Tbsp. olive oil
  • 1 yellow onion, sliced thin
  • 1/4 cup unsalted butter
  • 2 garlic cloves, chopped fine
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 cup grated fresh Parmesan cheese
  • 4 oz. creamy Gorgonzola
  • 1/4 cup grated Romano cheese
  • 1/8 tsp. cayenne pepper
  • Salt and pepper
  • 1 pound penne pasta, cooked to al dente
  • 2 Tbsp. fresh thyme leaves
  • 1 tsp. chopped fresh rosemary
  • 2 tsp. unsalted butter


  1. Preheat the oven to 350° F.
  2. In a heavy bottomed pot, heat the oil on medium-low heat and slowly cook the onions until they are tender. Do not allow them to brown.
  3. Remove the onions from the pot and add the butter and the garlic to the pot and cook over low heat until the butter is melted.
  4. Add the flour and mix well with a wooden spoon to combine.
  5. Cook flour mixture for 3-4 minutes, stirring frequently.
  6. Heat the milk over medium heat.
  7. Whisk milk into the flour mixture 1 cup at a time, adding the next cup as needed so that the mixture becomes smooth and the lumps are whisked out.
  8. Simmer the sauce over low heat, stirring constantly for about 5 minutes until it has thickened.
  9. Remove the pot from the heat and stir in the cheeses, the cayenne, and salt and pepper to taste.
  10. In a bowl combine the cooked pasta with the cheese sauce and fresh herbs and season to taste.
  11. Butter a 9-inch square baking pan with the remaining butter.
  12. Fill the pan with the pasta mixture and place on a baking sheet.
  13. Bake for 40 minutes until bubbling and golden brown on top.

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