Mastros Steakhouse Gorgonzola Macaroni Cheese Recipes

MASTRO'S STEAKHOUSE GORGONZOLA MACARONI & CHEESE

Mastro's Steakhouse Gorgonzola Macaroni & Cheese image

This 8-unit Scottsdale Arizona-based chain founded in 1999 was named one of the top 10 steakhouses in the country by the Gayot restaurant and travel guide, and is planning to build 40 additional restaurants over the next 10 years. Mastro's restaurants are known for their elegant settings and delicious prime beef served on 400-degree plates, but this side dish ranks high among the most popular menu choices. As if the creamy gorgonzola cheese sauce isn't incredible enough, this dish is topped with a bubbling cheese layer that includes mozzarella, Fontina, and Pecorino; plus a little Grana Padano, which is similar to Parmigiano-Reggiano. You can track down all of these cheeses separately and make your own cloned blend, or you can use a pre-shredded Italian cheese blend found in most markets that will include from 4 to 6 Italian cheeses in one bag. Even though the bagged blend is not exactly what is used at the restaurant, I found these cheese blends to be an easy and inexpensive substitute that taste very close to the original. When using the pre-blended cheese spread 1½ cups over the top of the pasta and get on with the broiling.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1/4 cup gorgonzola cheese (1 ounce)
1/4 teaspoon salt
1 cup uncooked elbow macaroni (4 1/2 ounces)
2/3 cup shredded mozzarella cheese
2/3 cup shredded fontina cheese
2 tablespoons shredded Pecorino cheese
2 tablespoons shredded Grana Padano cheese (or Parmigiano-Reggiano)
1/2 teaspoon minced fresh parsley

Steps:

Preheat the broiler.
Melt the butter in a medium saucepan over medium heat, then whisk in the flour. Cook for 30 seconds, then whisk in the milk and add the gorgonzola and salt. Cook until bubbling, stirring often, then reduce the heat and simmer for 2 to 3 minutes, until the cheese is melted and the sauce is thick. Cover and remove from the heat.
While making the cheese sauce, bring 2 quarts of water to a boil and cook the macaroni until tender, about 10 minutes. Strain the pasta and mix with the cheese sauce in the saucepan.
Pour the pasta and sauce into an oven-safe casserole dish. Combine the shredded cheeses and spread the blend over the top of the pasta. Broil the pasta for 3 to 4 minutes, or until the cheese is melted an browned in spots.
Sprinkle the minced parsley over the top and serve.
Seres 4.

GORGONZOLA MAC N' CHEESE

Gorgonzola Mac N' Cheese image

This is different twist on everybody's favorite comfort food! It is especially good served with buffalo chicken, wings or tenders.

Provided by Sarah 11879

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb macaroni (I like shells)
2 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup whipping cream
3 cups grated white cheddar cheese
1 1/2 cups crumbled gorgonzola
1 tablespoon minced fresh chives

Steps:

Preheat oven to 350°F Grease 13x9x2-inch glass baking dish.
Cook pasta until l dente, drain.
Melt butter over medium-low heat, add flour, cook 1 minute to make roux (do not brown).
Gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally.
Reduce heat to low, add grated cheddar cheese and crumbled gorgonzola cheese, whisk until cheese melts.
Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve.

Nutrition Facts : Calories 679.3, Fat 40.5, SaturatedFat 25.1, Cholesterol 125.5, Sodium 719.6, Carbohydrate 50.4, Fiber 1.9, Sugar 4.7, Protein 28.2

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