Michael Jordon's Macaroni & Cheese

Ingredients

• Servings: 8
• 1 (1 lb) box elbow macaroni, cooked
• 1/2 cup butter
• 3/4 cup all-purpose flour
• 6 cups milk
• 1/2 cup blond roux (made in advance)
• 1 tablespoon vegetable oil
• 1 cup onion, diced (about 1 large onion)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon worcestershire sauce
• 1 teaspoon worcestershire sauce
• 1/4 cup dijon mustard
• 5 cups aged cheddar cheese, grated (about 20 oz.)
• 6 ounces gorgonzola, crumbled
• 1 3/4 cups parmesan cheese, grated (about 7 oz., reserve 1 cup for topping)
• 1 cup breadcrumbs (fresh)

Recipe

• 1 preheat oven to 400 degrees.
• 2 cook macaroni according to package directions.
• 3 drain, rinse with cold water and set aside. blond roux: melt 1 stick of butter in small saucepan.
• 4 add 3/4 cup of flour.
• 5 blend well.
• 6 cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly.
• 7 reserve for cheese sauce. cheese sauce: in a large sauce pan, bring milk to simmer over medium heat. whisk in 1/2 cup of the roux.
• 8 continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes.
• 9 saute diced onion in oil over medium heat until soft. add onion to roux.
• 10 next add worcestershire sauce, dijon mustard, salt and pepper.
• 11 whisk to incorporate all ingredients.
• 12 begin to add cheddar cheese, gradually, in small amounts.
• 13 whisk constantly to help dissolve. add remaining cheddar, the gorgonzola and 3/4 cup of parmesan.
• 14 whisk until smooth.
• 15 mix cheese sauce with cooked macaroni.
• 16 place in a large buttered oven-proof dish.
• 17 top with bread crumbs and remaining 1 cup of parmesan cheese. bake for about 10 minutes or until hot. to brown, place under the broiler until top is evenly browned; watch carefully.
• 18 note: the recipe says "8 servings", however it seems more like twelve or more.