If you dream about Mac And Cheese With Gorgonzola Cheese, this Mastro’s-style version delivers the ultra-creamy sauce and golden, bubbling top that keeps people ordering it again and again.
This dish pairs a silky Gorgonzola-forward béchamel with a broiled cheesy crust—mozzarella, Fontina, Pecorino-style Grana Padano vibes and plenty of Parmesan. The result? A restaurant-level side that steals the show next to steak, but also stands alone as dinner-worthy comfort.
Brief introduction to the recipe
Mastro’s made a name for itself with prime beef and luxe tableside service, but the Gorgonzola macaroni often wins the popularity contest. This homemade rendition recreates that rich, tangy sauce and the toasty, stretchy top layer you crave. It’s indulgent, unapologetic, and surprisingly doable on a weeknight—or for a special dinner.
Why you’ll love this version
- Deep, layered flavor. Gorgonzola gives a sharp, tangy kick while the blend of mozzarella, Fontina, and Parmesan adds cream and stretch.
- Restaurant-style finish at home. Broil it to get that blistered, golden top—no tuxedo required.
- Make-ahead friendly. The sauce holds up in the fridge for a day or two—reheat gently and assemble when ready.
- Crowd-pleasing comfort. Want something to impress without fuss? This sits high on the list of Popular Recipes for a reason.
The story behind the dish
Mastro’s reputation started in Scottsdale and grew into a national name. Folks who’ve dined there swear by the sides as much as the steak. I wanted to bottle that experience—savor the tang of Gorgonzola, the silky milkiness, that crunchy broiled lid—and replicate it in my own kitchen. After a few tests (and way too many cheese crumbs consumed), I landed on this combination that captures the heart of the original.
Ingredients breakdown — what each one brings to the party
- Unsalted butter (¾ cup): Builds the roux and gives that silk factor.
- Minced garlic & pureed yellow onions: Small aromatic lift—don’t skip. They mellow and sweeten the base.
- All-purpose flour (½ cup): Thickens the sauce into a velvety béchamel.
- Whole milk (2 cups): The creamy backbone; it melds with the roux for a luscious mouthfeel.
- Parmesan (1½ cups, divided): Sharp, salty, and savory—Parmesan layers the umami.
- Mozzarella (2¼ cups, divided): For gooey stretch under and over the pasta.
- Fontina (¼ cup): Adds a mellow, nutty richness.
- Gorgonzola (1 cup, crumbled): The star—salty, tangy, and slightly funky in the best way.
- White pepper (two pinches): Warm but subtle—keeps the sauce savory without black specks.
- Elbow macaroni (16 oz box): The classic carrier. Short pasta traps sauce nicely.
- Chopped fresh parsley (1 Tbsp): Bright garnish to balance the richness.
If tracking down all those cheeses sounds tedious, a multi-cheese Italian blend from the grocery aisle works fine—FYI, it won’t be identical, but it’s an excellent shortcut for busy cooks.
Step-by-step — How to make it
This is a straight-up, confident process: sauce, pasta, mix, top, broil.
- Build the base: In a large saucepan, melt the butter over medium heat. Add the garlic and pureed onions; sauté until translucent and fragrant.
- Make the roux: Sprinkle in the flour and stir continuously for about 5 minutes. This cooks the flour taste out and creates a stable thickener. Keep stirring so it doesn’t burn.
- Add milk: Pour in the milk and bring the mixture to a gentle simmer. Let it thicken until it lightly boils and coats the back of a spoon.
- Finish the cheese sauce: Turn the heat low. One by one, whisk in 1 cup of the Parmesan, ¼ cup mozzarella, the Fontina, and the crumbled Gorgonzola. Whisk until silky. Add two pinches of white pepper. Taste and adjust—if you want more punch, add a tad more Gorgonzola.
- Cook the pasta: Boil the elbow macaroni until al dente. Drain well.
- Combine: Stir the drained pasta into the cheese sauce until every nook is coated. Transfer the mixture to a broiler-safe baking dish.
- Top & broil: Evenly sprinkle 2 cups of mozzarella and ½ cup Parmesan over the top. Slide onto the middle rack and broil for 4–5 minutes until the top turns a gorgeous golden brown and bubbles. Watch it closely—broilers don’t negotiate.
- Finish & serve: Scatter chopped parsley on top and serve immediately.
Makes about 5 servings.
Pro tips for perfect results
- Don’t rush the roux. Cook the flour for several minutes to avoid raw flour taste—this is small alchemy that matters.
- Grate your own cheese. Pre-shredded cheese includes anti-caking agents; freshly grated melts smoother.
- One cheese at a time. Add cheeses gradually off the heat when possible to prevent grainy separation.
- Watch the broiler like a hawk. Four minutes can become seven in a blink; you want gold, not charcoal.
- Use whole milk (or a mix with light cream) for richness—skim milk produces thin sauce.
- If sauce thickens too much when cooling, loosen it with a splash of warm milk while reheating.
Variations to try — riff on the classic
- Swap some Gorgonzola for blue cheese for a more assertive bite.
- Add smoked bacon or pancetta to the sauté step for a meaty, savory lift—this turns it into full-on comfort food.
- Stir in roasted mushrooms or caramelized onions for earthier notes.
- For a smokier vibe, consider the Sunny Anderson Smoked Gouda Mac & Cheese direction—blend smoked Gouda into the mix. (Yes, it’s a detour, but delicious.)
- Make individual portions in ramekins for elegant plating and crispier edges.
Pairings — what to serve alongside
This cheese-forward mac plays well with bold proteins. Think steaks from Mastro’s (if you’re recreating the full meal), grilled chicken, or roasted pork. For lighter combos, a sharp green salad with a tangy vinaigrette cuts through the richness—balancing act achieved.
And if you want a tomato-based contrast? Serve with a simple Marinara Sauce Homemade on the side for spoonfuls of bright acidity.
Shortcuts that save time (without ruining the dish)
- Use a pre-shredded Italian cheese blend for the broil topping—spread 1½ cups across the top and go. This saves grating time and still gives a nice, melty crust.
- Make the cheese sauce a day ahead and reheat gently; toss with freshly cooked pasta and broil just before serving.
- Swap elbow pasta for cavatappi or small shells—the sauce clings nicely to all of them.
Nutrition & portion notes
This is a rich side—restaurant-style mac and cheese is indulgent. Expect high calories and fat per serving; it’s a treat, not a daily dinner. Serve smaller portions alongside protein and vegetables to balance the menu.
Storage & leftovers
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce.
- Freeze: You can freeze before broiling—thaw overnight and top with extra mozzarella before broiling to refresh the crust. Texture changes a bit, but flavor holds up.
- Rebake: If you have leftovers, spread in a baking dish, add a little cream or milk, cover, and bake at 350°F until warm; broil briefly for a refreshed top.
Frequently Asked Questions
Can I use less Gorgonzola?
Yes—reduce the Gorgonzola if you want a milder flavor. It will still taste luxurious.
What if my sauce looks grainy?
Reheat gently and whisk. If separation occurs, add a splash of hot milk and whisk over low heat. Strain if needed.
Can I use different pasta?
Absolutely. Short, tubular shapes like cavatappi, shells, or penne are great for trapping sauce.
Is there a vegetarian version?
Skip bacon/pancetta and use vegetable stock in place of any additional brothy components; the cheese base is already vegetarian-friendly if the cheeses don’t use animal rennet.
Why this ranks among the best Macaroni Cheese Recipes
This recipe combines careful technique (a cooked roux, slow cheese addition) with the right cheese mix: tangy blue, melty mozzarella, buttery Fontina, and sharp Parmesan. That interplay of textures and flavors—creamy interior, crisp top—makes it land on lists of Macaroni Cheese standouts and inspires copycats nationwide.
In fact, if you hunt online for Top Secret Recipes or Copycat Recipes for Mastro’s, you’ll see how often home cooks chase this exact texture and taste. This version gives you that finished plate: luxurious, gooey, and brimming with savory complexity.
Final thoughts — wrap-up
If you want a side that’s simultaneously indulgent and iconic, this is your move. It delivers the tang of Gorgonzola without losing the creamy comfort mac lovers expect. Use freshly grated cheeses when you can, watch the broiler closely, and serve with a bold main or a bright salad.
PS — Want to take a detour into smoked-cheese territory? Try blending in a little smoked Gouda and you’ll see why Sunny Anderson Smoked Gouda Mac & Cheese fans love that smoky hug. Either way, this dish belongs in the rotation of Popular Recipes for dinner parties, holiday spreads, or any night you feel like spoiling the table.
Ready to get cheesy? Grab your best cheeses, preheat the oven, and make a batch—then tell me: did you go all-in with Gorgonzola or tone it down with more Fontina? I want the verdict.
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Decadent Mac And Cheese With Gorgonzola Cheese — Best Mastro’s Steakhouse Copycat
- Yield: 5 servings 1x
- Category: Dinner
Ingredients
- ¾ cup (6 oz) unsalted butter
- 1 tsp minced garlic
- ¼ cup yellow onion, pureed or finely processed
- ½ cup all-purpose flour
- 2 cups whole milk
- 1½ cups grated Parmesan cheese, divided
- 2¼ cups shredded mozzarella cheese, divided
- ¼ cup Fontina, shredded or chopped small
- 1 cup Gorgonzola, crumbled
- 2 pinches white pepper (or to taste)
- 1 (16 oz) box elbow macaroni
- 1 Tbsp fresh parsley, chopped (for garnish)
Instructions
- Melt the butter over medium heat in a roomy saucepan. Add the garlic and the onion puree and sauté until the onions become translucent and fragrant.
- Sprinkle in the flour and stir constantly for about five minutes to cook off the raw flour taste and build a roux.
- Gradually whisk in the milk, bring the mixture up to a gentle simmer, and continue cooking until it thickens and just begins to bubble.
- Lower the heat and incorporate the cheeses in stages: first stir in 1 cup of the Parmesan, then add ¼ cup of the mozzarella, followed by the Fontina and the crumbled Gorgonzola. Whisk until the sauce becomes smooth and glossy.
- Season the sauce with the white pepper, taste, and remove from the heat. (Tip: you can prepare this sauce up to 48 hours ahead—reheat gently over low heat, stirring frequently to prevent scorching.)
- Meanwhile, cook the elbow pasta in a large pot of boiling, salted water until it reaches al dente. Drain thoroughly.
- Toss the hot pasta into the cheese sauce, stirring so every noodle gets coated.
- Spoon the mixture into a broiler-safe casserole or baking dish. Scatter the remaining 2 cups of mozzarella and the remaining ½ cup Parmesan evenly over the top.
- Place the dish on the middle oven rack under a hot broiler for about 4–5 minutes, watching closely, until the topping bubbles and turns a deep golden brown.
- Remove from the oven, sprinkle with the chopped parsley, and serve immediately.
Notes
- Reheating tip: Gently warm leftovers on the stove with a splash of milk to loosen the sauce, or reheat in a 350°F oven covered with foil, then uncover and broil briefly to refresh the crust.
- Shortcut: If tracking down every cheese seems daunting, a quality pre-blended Italian cheese mix works well for the broil topping—use about 1½ cups and proceed as directed.
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