THREE CHEESE PASTA
Serves 8
This is to-die-for! It is the ultimate of comfort food with
a gourmet flair. Every time we serve this, the guests ask
for the recipe.
12 oz pasta (we like bow-tie)
1 large onion
4 cups milk
6 Tbsp butter (plus more for topping - see below)
½ cup flour
3 Tbsp Dijon mustard
1 tsp Worcestershire
2 tsp kosher or sea salt
½ tsp white pepper
5 cups shredded white sharp cheddar
2/3 cups gorgonzola
¾ cups freshly grated parmesan cheese (plus more for topping
- see below)
1 ½ cups fine plain bread crumbs, preferably homemade
4 Tbsp butter
¾ cup freshly grated parmesan cheese
Cook macaroni until al dente. Drain. Heat 6 Tbsp butter
in LARGE saucepan. Add onions and cook until almost soft.
Add flour until light brown. Slowly whisk in milk and cook
over low heat until thick and bubbling (about 7 minutes).
Add mustard, Worcestershire sauce, salt and pepper. Add the
cheddar, gorgonzola and ¾ cup parmesan. Cook over low heat,
stirring, just until melted. Fold in the macaroni until coated
with sauce. Spread in a 3 quart baking dish. Top with homemade
bread crumbs and bake about 25 minutes or until lightly golden
and bubbling. Serve immediately
To make homemade bread crumbs: I make homemade bread into
crumbs in the food processor. Melt 4 Tbsp butter in frying
pan over low heat. Add bread crumbs and cook, stirring constantly,
until coated and light brown. Remove from heat and stir in
¾ cup of parmesan cheese.
Variations that work well with this recipe are: stir in
chopped procuitto or marinated artichoke hearts when you add
the cheeses.
