Have I mentioned my love affair with cheese? It would follow then that I love macaroni and cheese. It was always a big deal when my mom made it when I was growing up. One time, as a way to say thank you, I tried to make it for her, when I was about 8 years old. I put the pasta in before the water was boiling, and then took it out when it came to a rolling boil. (I wasn’t exactly a master of directions prior to the age of 10.) I mixed it in with the sauce, and then… didn’t quite understand why the macaroni noodles had a consistency that closely resembled rubber.
I digress.
So, aside from my ill-fated attempt as an 8 year old, I have yet to make a successful macaroni and cheese dish that didn’t come out of a box. Until last night, that is.
I spent the past couple of days trolling around for different ideas because I wanted to make something a bit different. A different type of cheese, a different type of pasta, etc. This recipe is a combination of a few things I found. I couldn’t decide on one recipe, so I decided to smush them all together!
Gorgonzola Penne with Crushed Walnuts
Ingredients:
1 lb penne pasta (or any other cut pasta, if you desire)
3 tablespoons butter
1/4 cup all purpose flour
1 cup whole milk
1/2 cup heavy or whipping cream
1 1/2 cups shredded white cheddar cheese
1 cup Gorgonzola cheese
1/4 cup chopped fresh chives, plus 1 tablespoon for garnish
3/4 cup crushed walnuts
This is one of those recipes where I’d recommend having everything measured and set out before getting started.
1. Bring salted water to a boil, and cook your pasta, per its instructions.
While your pasta is cooking…
2. In a pan over medium heat, melt your butter. Add flour, and mix together over the heat for about a minute. Do not let it brown.
3. Add the milk and cream, gradually whisking in each ingredient. Simmer, stirring occasionally, until it slightly thickens.
4. Turn the down the heat to low. Add the cheddar and gorgonzola. Mix until cheese melts.
After pasta finishes cooking, drain thoroughly, and put into a big mixing bowl.
5. Pour your sauce over the pasta, stir to coat. Mix in crushed walnuts and chives.
6. Let the dish stand for five minutes before serving. Garnish each serving with a bit of chive.
