A fancy baked version of the classic. Including gorgonzola!
Inspired by Beecher’s “World’s Best” Mac & Cheese.
Macaroni and Cheese
80 minutes (total time from start to finish)
35 minutes (bake time)
Heat the water for the pasta.
While the water is heating: if the cheddar isn't grated, grate it. If the gorgonzola isn't crumbled, crumble it. Mince or press the garlic.
Cook the pasta 2 minutes less than the package directions call for.
While the pasta is cooking: preheat the oven to 350º F (175º C). Warm the milk in the microwave until it is slightly warmer than tepid.
Make the roux: melt the butter over medium heat. Whisk in the flour and minced/pressed garlic, and continue to whisk until the roux smells slightly nutty - no more than five minutes.
Add a small amount of the milk, whisking constantly until the sauce thickens. Continue whisking constantly, adding small amounts of milk each time the sauce thickens until the milk has all been added.
Lower the heat to low. Add the cheddar, gorgonzola, chili powder, and garlic powder to the sauce. Stir until the cheese is melted and all of the ingredients are incorporated.
Mix the pasta and sauce thoroughly. Spread the pasta/sauce mixture evenly in a 9x13 baking dish. Sprinkle the breadcrumbs over the top of the dish, then sprinkle the paprika.
Bake for 30-35 minutes, until the breadcrumbs are golden.