Ingredients
Scale
- 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.