Welcome to an elevated take on a beloved comfort classic: Gourmet Mac and Cheese. This isn’t just any macaroni and cheese; it’s a culinary masterpiece featuring the sweet subtlety of caramelized leeks, the savory crispness of pancetta, and a luxurious blend of three exquisite cheeses. Prepare to transform your understanding of mac and cheese from a simple side dish to the star of any meal, crowned with a perfectly cheesy, crunchy, and buttery breadcrumb topping.
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Macaroni and Cheese holds a special place in our hearts, especially as the colder months approach. It’s a dish synonymous with warmth, indulgence, and pure comfort. While undoubtedly rich, decadent, and far from a health food, its buttery, cheesy embrace is a treat that’s absolutely worth indulging in occasionally. The creamy texture, the sharp notes of aged cheese, and the satisfying pasta are an experience that transcends mere sustenance, offering a nostalgic hug in a bowl.
While the classic macaroni and cheese evokes cherished memories, there’s immense joy in exploring new flavor dimensions. We’ve experimented with various gourmet twists over the years, from the smoky allure of Gouda to the earthy depth of mushroom and Gruyère combinations. Today, however, we’re diving into a truly special recipe that has garnered rave reviews: Gorgonzola, caramelized leek, and pancetta macaroni and cheese. This particular blend offers an unparalleled balance of flavors that will impress even the most discerning palates.
The addition of Gorgonzola is a game-changer, introducing a delightful piquancy that enriches the overall profile without overwhelming it. I first showcased this gourmet mac and cheese during a live cooking demonstration at the New Jersey Home Show, and the response was phenomenal. People were lining up for second, even third servings, a testament to its irresistible appeal. It’s a dish that proves comfort food can be both familiar and unexpectedly sophisticated.
Love Mac and Cheese and Have an Instant Pot? You might also enjoy my Instant Pot Macaroni and Cheese recipe, which offers 4 gourmet sauce variations for quick and easy indulgence!
Mastering Gourmet Gorgonzola Mac and Cheese: Key Ingredients
At the heart of any truly exceptional macaroni and cheese is a flawless sauce. My recipe honors tradition, building upon a classic flour, butter, and dairy-based Béchamel sauce. When generously enriched with a medley of shredded cheeses, this transforms into what culinarians call a Mornay sauce – the gold standard for creamy cheese dishes. For this particular recipe, I achieve the perfect balance of richness and pourability by using a combination of whole milk and half and half.
The carefully selected cheese blend is what truly elevates this dish. We use creamy Fontina, sharp Parmigiano Reggiano, and the star of the show, Gorgonzola. Fontina is chosen for its superb melting qualities and mild, nutty flavor, providing a smooth base. Parmigiano Reggiano adds a necessary depth and salty complexity. And then there’s Gorgonzola.
Gorgonzola, a renowned Italian blue cheese, is known for its distinctive pungent flavor. Its strength can vary significantly depending on the variety and age, so it’s essential to taste your Gorgonzola before incorporating it. A little goes a long way here; you want its unique character to shine through as a background note, not to overpower the entire dish. If your wedge is particularly assertive, start with a slightly smaller amount and adjust to your preference. This subtle balance is key to achieving a sophisticated flavor profile.
Tip for the Best Cheese Sauce: Regardless of the specific cheeses I’m using, I always buy blocks and shred them fresh at home. Pre-shredded cheeses often contain added starches like cellulose to prevent clumping. While convenient, these starches can make your cheese sauce gritty or less smooth, detracting from the luxurious texture we aim for. Freshly shredded cheese melts beautifully and integrates seamlessly into the sauce.
Beyond the cheese, two other crucial elements define this gourmet mac and cheese: caramelized leeks and diced pancetta. Leeks, often overlooked, transform into something magical when caramelized. Their natural sweetness intensifies, adding a delicate, oniony counterpoint that beautifully balances the richness of the cheese and the saltiness of the pancetta. Pancetta, an Italian cured, un-smoked pork belly, provides savory depth and a delightful crispy texture once rendered. You can typically find it in the deli section, near charcuterie cases, or alongside bacon in most well-stocked grocery stores.
A Critical Step for Leeks: When preparing leeks, it’s absolutely vital to wash them thoroughly. Leeks grow in sandy soil, and grit often gets trapped between their layers. Failure to clean them properly can result in an unpleasant gritty texture in your smooth cheese sauce. A simple method is to slice them first, then place them in a bowl of cold water, swishing them around to dislodge any dirt. Allow the grit to settle to the bottom before lifting the clean leeks out.
For the pasta, I prefer using a short-cut pasta, such as medium shells or pipettes (as shown in the photographs). These shapes are not just aesthetically pleasing; their nooks and crannies are perfect for capturing and holding the creamy, decadent cheese sauce, ensuring every bite is loaded with flavor. The robust texture of these shapes also holds up well during baking.
Finally, no baked mac and cheese is complete without a crave-worthy topping. My Gorgonzola Macaroni and Cheese features a simple yet incredibly effective crust made from buttery Panko breadcrumbs tossed with extra Parmigiano Reggiano. This topping bakes to a glorious golden brown, offering a fantastic crunchy contrast to the creamy pasta beneath, adding another layer of texture and savory goodness to each spoonful.
Pro Tips for Making This Dish Unforgettable
- Choose Your Baking Vessel: This versatile recipe can be prepared either in individual ramekins for elegant portion control or in a larger baking dish for family-style serving. You’ll need either six, 10-ounce ramekins or a 2-1/2 quart gratin dish or a similarly sized oval or rectangular baking dish. Keep in mind that a larger gratin will typically require a few more minutes of baking time to achieve that bubbly perfection compared to the smaller, individual ramekins.
- Perfect Pasta Al Dente: Since this macaroni and cheese is baked, it will continue to cook in the oven. To prevent your pasta from becoming overly soft or mushy, cook it just to the al-dente stage before combining it with the cheese sauce. This ensures a pleasant bite in the final dish.
- Sauce Consistency is Key: Before your macaroni and cheese goes into the oven, the sauce should appear, well, saucy. Don’t be shy about adding a little reserved pasta water to achieve the right consistency. Pasta water is rich in starch, which helps the sauce cling to the pasta and contributes to its creaminess. The sauce will naturally thicken further as it bakes, and you absolutely want to avoid a dry or clumpy dish. A slightly looser sauce pre-baking guarantees a lusciously creamy result.
- Don’t Rush Caramelization: The caramelized leeks are essential for the dish’s sweet undertones. This step requires patience. Cook them slowly over medium-low heat until they are deeply golden brown and very soft. Rushing this process will result in merely sautéed leeks, missing out on that complex sweetness.
- Taste and Adjust: Always taste your cheese sauce before combining it with the pasta and before baking. Adjust seasoning (salt, pepper) as needed. Remember Gorgonzola’s varying pungency; this is your chance to fine-tune its presence.
Serving Your Gourmet Mac and Cheese for Ultimate Enjoyment
For the absolute best experience, I highly recommend serving this gourmet mac and cheese soon after it emerges from the oven. Like many baked pasta and cheese dishes, it tends to dry out slightly the longer it sits. The moment it’s bubbling and the breadcrumbs are golden is when it’s at its peak creaminess and textural perfection.
While delicious fresh, this recipe isn’t quite as spectacular when reheated as leftovers. However, if you do find yourself with extra and need to reheat it the next day, do so gently. Warm it over low heat, perhaps in a saucepan on the stovetop or a microwave on a lower power setting. To help it regain its creamy texture, stir in a splash of extra half and half or milk as needed. This will help rehydrate the sauce and bring back some of its original lusciousness.
This exquisite macaroni and cheese is truly versatile. It’s the perfect indulgent dish for game day parties, a comforting embrace during a blustery winter blizzard, or simply a delicious treat “just ’cause.” Does one ever truly need a profound reason to dig into a pan of bubbling, cheesy, gourmet macaroni and cheese? I wholeheartedly think not! Embrace the decadence and savor every bite.
More Blue Cheese Recipes to Savor
- Buttermilk Blue Cheese Dressing
- Blue Cheese Crusted Steak with Caramelized Shallots
- Classic Wedge Salad
- Maple-Sriracha Devils on Horseback
- Cambozola Stuffed Figs
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Gourmet Mac and Cheese with Gorgonzola and Pancetta
Amanda Biddle
30 minutes
40 minutes
1 hour 10 minutes
6 servings
Ingredients
- 8 ounces short-cut pasta (such as pipettes or medium shells)
- kosher salt and freshly-ground black pepper
- ½ cup Panko breadcrumbs
- ¼ cup plus 2 tablespoons Parmigiano Reggiano , divided
- ½ cup crumbled Gorgonzola *
- 2 cups shredded Fontina
- 1 cup half and half
- 1-1/2 cups whole milk
- 3 tablespoons all purpose flour
- 1 large leek (white and light green parts only), washed thoroughly and cut into 1/4-inch slices
- 4 ounces diced pancetta
- 5 tablespoons unsalted butter , divided, plus additional for buttering ramekins or baking dish
- chopped parsley or snipped chives , for garnish
Instructions
- Preheat oven to 400 degrees F (200°C) with rack in middle position. Butter a 2-1/2 quart gratin or baking dish, or six, 10-ounce ramekins. Place on a baking sheet and set aside.
- Mix Panko, 1 tablespoon melted butter, 2 tablespoons Parmigiano Reggiano, and a pinch of salt and pepper in a small bowl. Set aside.
- Cook pasta to “al-dente” in a large pot of salted boiling water according to package directions. Reserve 1 cup of the pasta water before draining well.
- While the pasta water is heating, melt 4 tablespoons of butter in a large, heavy-bottomed pot or Dutch oven over medium heat until foaming subsides. Add pancetta and cook, stirring occasionally, until fat is rendered and pancetta is just beginning to crisp, about 5-7 minutes.
- Add leeks, 1/2 teaspoon each kosher salt and black pepper to the pot with the pancetta. Cook over medium heat until leeks are softened, about 5 minutes. Reduce heat to medium-low and continue cooking, stirring often, until leeks are very soft and deeply caramelized, about 15 minutes longer. Stir in flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in milk and half and half until the sauce is smooth and thickened, about 3 minutes. Remove from heat. Whisk in Fontina, Gorgonzola, and 1/4 cup Parmigiano Reggiano until melted and smooth. Season to taste with additional salt and pepper, if needed.
- Add the cooked, drained pasta to the cheese sauce, stirring until well combined and every piece is coated. Stir in enough of the reserved pasta water to make the sauce creamy but not thin and watery (I usually add about 1/4 cup, adjusting as needed for desired consistency). Transfer the pasta mixture evenly to the prepared baking dishes or ramekins and top generously with the breadcrumb mixture.
- Bake for 15-20 minutes, or until the sauce is bubbly around the edges and the breadcrumbs are beautifully toasted and golden brown. If desired, sprinkle with chopped fresh parsley or snipped chives for a fresh garnish before serving hot.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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This recipe was originally published on Striped Spatula on February 5, 2017. It was updated with new photographs, video, and additional cooking tips in September, 2020.