Inspired by the Mac and Cheese at Michael Jordan’s Steakhouse in Chicago, this mac is to die for!
Ingredients[^1]
| Ingredient | Quantity |
|---|---|
| Cavatappi Pasta | 1 Pound |
| Skim Milk | 3 1/2 Cups |
| Unsalted Butter | 6 Tbsp |
| All-Purpose Floud | 3/4 Cup |
| Dijon Mustard | 1 1/2 Tbsp |
| Worcestershire Sauce | 1 Tbsp |
| Kosher Salt | 2 Tsp |
| Black Pepper | 1/2 Tsp |
| Sharp White Cheddar | 1 Pound |
| Gorgonzola | 2/3 Cup, Room Temp |
| Parmesan | 1 1/2 Cup |
| Bread Crumbs | 3/4 Cup |
Instructions
- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Meanwhile, preheat the oven to 350°F. In a saucepan, bring the milk to a simmer.
- In another large saucepan, melt the 6 tablespoons of butter. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
- Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 1 minute.
- Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola, and ¾ cup of the Parmesan cheese and cook over low heat, stirring, just until melted.
- Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
- Sprinkle the bread crumbs and the remaining ¾ cup of Parmesan cheese over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
- Let stand for 15 minutes before serving.