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Gorgonzola Macaroni and Cheese

A community recipe by

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Introduction

Rich and decadent, this is still mildly flavoured enough for my kids to like it, in spite of the strong cheese. Don't add salt to this, at least not before tasting it, as the cheeses are quite salty enough I find, and I like salty things. I don't have a measure for the parmesan here as I tend to just grate as I go. Adding some, stirring and then adding more as and if I think it needs it. A strong Cheddar could be used in it's place Any other short pasta can be used in place of the macaroni if preferred. Serves 4 generously with a leafy salad if desired. Light cream would work in this dish, it may just need to cook a little longer before it thickens.

Rich and decadent, this is still mildly flavoured enough for my kids to like it, in spite of the strong cheese. Don't add salt to this, at least not before tasting it, as the cheeses are quite salty enough I find, and I like salty things. I don't have a measure for the parmesan here as I tend to just grate as I go. Adding some, stirring and then adding more as and if I think it needs it. A strong Cheddar could be used in it's place Any other short pasta can be used in place of the macaroni if preferred. Serves 4 generously with a leafy salad if desired. Light cream would work in this dish, it may just need to cook a little longer before it thickens.

Ingredients

Serves: 4

Metric Cups
  • 500 grams macaroni
  • 200 millilitres cream
  • 300 millilitres milk
  • 200 grams gorgonzola cheese
  • 50 grams Parmesan cheese
  • 1 grinding black pepper
  • 17⅔ ounces macaroni
  • 7 fluid ounces cream
  • 11 fluid ounces milk
  • 7 ounces gorgonzola cheese
  • 1¾ ounces Parmesan cheese
  • 1 grinding black pepper

Method

Gorgonzola Macaroni and Cheese is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook pasta until not quite al dente and drain.
  • Put the pot back on the heat and add the milk and cream. Crumble in the Gorgonzola and grate in the Parmesan. Stir over a medium heat.
  • When the macaroni is well drained add it back to the pot, stirring it in well, grind in the black pepper. As it's still got a little cooking to do, it will finish cooking and drink up some of the milky mixture.
  • When the cheeses are melted, the sauce has thickened and everything looks bubbling and delicious turn off the heat.
  • The sauce will thicken further as it stands, but you only need leave it for a couple of minutes, before stirring once more and serving.

  • Cook pasta until not quite al dente and drain.
  • Put the pot back on the heat and add the milk and cream. Crumble in the Gorgonzola and grate in the Parmesan. Stir over a medium heat.
  • When the macaroni is well drained add it back to the pot, stirring it in well, grind in the black pepper. As it's still got a little cooking to do, it will finish cooking and drink up some of the milky mixture.
  • When the cheeses are melted, the sauce has thickened and everything looks bubbling and delicious turn off the heat.
  • The sauce will thicken further as it stands, but you only need leave it for a couple of minutes, before stirring once more and serving.

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