Gorgonzola Mac and Cheese

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!

Course Side Dish

Cuisine North American

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings as a side

Calories 712kcal

Author Emmeline Kemperyd

Equipment

Measuring spoons*
Measuring cups (metric or US)*
Cheese grater*
Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape

Ingredients

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

US Customary - Metric

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.

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