This super cheesy mac and cheese is all done in one dish with no pre-cooking whatsoever - just dump, bake, and enjoy a deliciously comforting dish. With mozzarella & gorgonzola it doesn't get much cheesier than this - or easier!
No Roux, No Problem!
I love cooking, but I hate unnecessary steps. Like making a roux for mac and cheese, or cooking the pasta first. Why would you ever, when you can just dump, bake, and enjoy the best mac and cheese without any extra steps?!
If you've tried my classic dump-and-bake mac and cheese or my buffalo mac and cheese, you know this process works. The pasta has so much starch there's really no need to add any extra. And that mix after 30 minutes ensures enough of it is released into the cream sauce.
Just try it, and I'm sure you will only dump and bake your mac and cheese from now on!
Macaroni + Cheese + Cream = Has to Be Good!
You can make this gluten-free! My gluten-free recipe tester ensures me this works just as well with gluten-free and/or 100% corn noodles.
A Note on Gorgonzola & Blue Cheese
The gorgonzola gives this dish a smooth, soft, blue cheese touch, without being overwhelming. It just tastes like mac and cheese - with something extra!
I used the "intenso" version, which has a bit more flavor. You can also use the milder "dolce" version for a bit less intensity.
But really, the gorgonzola flavor is not at all overwhelming in this recipe. It's just.. right!
You can make this with other types of blue cheese as well, but you might need to adjust the amount. Most other blue cheeses (like Danablu or generic "blue cheese") are more intense and using the same amount as gorgonzola makes this VERY intense. I tried it, and I kinda liked it - but it might be too much for some people.
So if you're using a more intense blue cheese I do recommend you use just half the amount the first time you make it, so the flavor is not too overwhelming.
Let's Talk Shredded Cheese
I did use pre-shredded mozzarella cheese for this recipe, but it was 100% mozzarella. This means no anti-caking agents or anything else added. If you're unsure, it's better to shred the cheese yourself.
If there's anything but cheese in your shredded cheese, it can cause the dish to come out gritty. And we don't want that!
As for what type of cheese - you can use any kind that melts well. I used mozzarella, but other similar cheese work just as well.
Dump, Bake, Mix, Bake & Rest!
1. Mac + Cheese
First, combine everything except milk & cream in a casserole dish.
2. Make it Creamy
Pour over the milk & cream and make sure all the pasta & cheese is submerged.
3. Bake & Mix
Bake 30 minutes, then remove the dish from the oven and mix. We do this to ensure enough starch is released from the pasta.
4. Bake & Rest
Bake again, at a little higher temp, until golden brown. Then let it sit for 10 minutes to set, and serve!
What to Do with Leftovers
Storing: Store leftovers in the fridge in an airtight container or covered casserole dish for up to 4 days.
Freezing: I don't recommend freezing leftovers as the consistency will not be the same after thawing.
Reheating in the oven: Reheat the entire casserole in the oven for 15-20 minutes at 350°F (175°C), covered with aluminum foil.
Reheating in microwave: Reheat leftovers in the microwave in 30-second increments.
What To Serve With It
- Air Fryer Steak Bites50 Minutes
- Air Fryer Chicken Cutlets18 Minutes
- Meatballs without Breadcrumbs & Eggs1 Hours
- Air Fryer Roast Beef50 Minutes
More Easy Cheesy Sides
- Dump-and-Bake Mac and Cheese without Flour1 Hours 5 Minutes
- Cheesy Mashed Potatoes35 Minutes
- Greek Potatoes with Lemon & Feta Cheese50 Minutes
- Mashed Potato Casserole1 Hours
Recipe
Gorgonzola Mac and Cheese
Print RateIngredients
- 1.5 cup shredded mozzarella cheese or other creamy, well-melting cheese
- 1 cup gorgonzola see note for options
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1.5 cup uncooked macaroni pasta or gluten-free / 100% corn macaroni
- 1.5 cup heavy cream
- 1 cup milk or cream / half and half
Instructions
- Preheat the oven to 350°F (175°C).
- Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the two types of cheese in the dish, add salt and pepper, and mix well.1.5 cup shredded mozzarella cheese, 1 cup gorgonzola, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Add macaroni pasta and mix again. Then use a spoon to even out the surface.1.5 cup uncooked macaroni pasta
- Pour in the cream and milk, then use a spoon to ensure all pieces of macaroni and cheese are submerged.1.5 cup heavy cream, 1 cup milk
- Bake in the middle of the oven for 30 minutes, then remove from the oven raise the oven temperature to 400°F (200°C). Mix the mac and cheese gently, then place back in the oven for 15 more minutes.
- Remove from the oven and allow to rest for at least 10 minutes before serving.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
- Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape
Video
Notes
Gorgonzola & Blue Cheese
I used the "intenso" gorgonzola , which has a bit more flavor. You can also use the milder "dolce" version for a bit less intensity. You can make this with other types of blue cheese as well, but you might need to adjust the amount as they are often much more intense. I recommend you use just half the amount the first time you make it, so the flavor is not too overwhelming.What to Do with Leftovers
- Storing: Store leftovers in the fridge in an airtight container or covered casserole dish for up to 4 days.
- Freezing: I don't recommend freezing leftovers as the consistency will not be the same after thawing.
- Reheating in the oven: Reheat the entire casserole in the oven for 15-20 minutes at 350°F (175°C), covered with aluminum foil.
- Reheating in microwave: Reheat leftovers in the microwave in 30-second increments.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Miss ML
This recipe looks awesome & I can't wait to try it! Do you think it will work to add chicken?
Emmeline Kemperyd
Hi, that sounds like a great idea! I think it would be delicious with some rotisserie chicken or other leftover chicken added in. /Emmeline
Jacqueline
This was gross, a glom of stringy cheese and undone pasta. I reached out to the lady who did the recipe to clarify that you used uncooked pasta and she said yes. Moz cheese is not a good cheese for this as it just turned stringy. I wasted $11 on good gorgonzola cheese, I fixed as part of Christmas Eve dinner and it was stringy and pasta not cooked enough and this is after I added 15 mins on top of recommended baking time....
Emmeline Kemperyd
Hi Jacqueline, I'm sorry to hear that! It has worked out really well for me and my recipe testers. And yes, you should use uncooked pasta. Would love to help figure out what went wrong though. Did you stir it after 30 minutes? What type of pasta did you use? /Emmeline
Annie
5 Stars ⭐
This is so awesome!! I recently went to a restaurant that served Gorgonzola Mac and Cheese over a steak and was craving it again...Came across your recipe and I'm really not a chef! I was so happy this turned out better then the restraunts! And so easy!!! I couldn't believe how fantastic this was! Thank you for putting out an easy delicious recipe!!!!🙏🏼 Can't wait to try more of your stuff!!!
Emmeline Kemperyd
Hi Annie! Thank you so much for your comment! I'm so glad you enjoyed it and hope you find some more recipes here to try. Happy holidays! /Emmeline
Mikie Steven Kelley
Can I use use medium shells, and to be clear, you don't cook the pasta first?
Emmeline Kemperyd
Hi! I have only tried it with macaroni, so the cooking time might differ, but other than that shells are fine. You'll need to make sure they are cooked through though, and otherwise give it a bit more time. And no, you don't cook the pasta first! /Emmeline
cindy
Can I use borgonzola cheese instead of gorgonzola?
Emmeline Kemperyd
Hi Cindy! Had to google that one 🙂 Borgonzola seems milder than gorgonzola, but other than that it should work for this recipe. Try it, and let me know how it turns out! /Emmeline
Chey505
You had me at No Roux! I very much am looking forward to making this dish. This may be a no brainer but need to be sure: Is the pasta precooked, or mixed in dry? Thank you.
Emmeline Kemperyd
The pasta is mixed in dry, which makes this super duper easy! Let me know how it turns out for you! /Emmeline