This mac & cheese is not-so-bad for you because obviously there are better things to eat - but as mac & cheese go, it has minimal "naughty" foods in it. There are only 6 oz of cheese in it! The Gorgonzola gives you a lot more "bang for your buck" so to speak - a big, bold flavor of cheese, but using a lot less cheese than if you used traditional cheddar. The original recipe also called for mozzarella cheese, but I left it out because I don't like it. We didn't even miss it. But don't leave out the bay leaf, it gives deceivingly great flavor!
1 tsp olive oil
1 cup finely chopped onion
2 tbsp flour
1 clove garlic
1 1/2 cup skim milk
1 bay leaf
2 oz (about 1/2 cup) Gorgonzola cheese
4 oz (about 3/4 cup) Parmesan cheese - divided to 1/2 cup & 1/4 cup
1/4 tsp salt & pepper
8 oz (about 2 cup) wheat elbow macaroni
Panko bread crumbs for topping
1. Heat oil over medium heat, cook chopped onion for 8 minutes.
2. Add flour & garlic, cook for 1 minute. (It will look very dry - add more oil if needed)
3. Stir in milk & bay leaf and bring mixture to a boil. Stir constantly with a whisk & cook for 2 minutes or until thick.
4. Add cheeses (1/2 cup of parm) and salt & pepper, stir until melted. Take out the bay leaf.
5. Add cooked macaroni to cheese mixture, stir until evenly coated. Add to your prepared casserole dish, top with 1/4 cup parm cheese & a handful of panko bread crumbs. (I also topped with paprika, but mainly for prettiness).
6. Bake at 350F for about 30 minutes or until heated.
I wish I had thought to take a picture the other day when I made this, because this was a pretty dish. I made it with Parmesan Sage Pork Chops from allrecipes. A great compliment.