When legendary athlete Michael Jordan was working with chef David Walzog on the menu for his eponymous steakhouse in Manhattan, Jordan insisted on including macaroni and cheese. His reasons were simple; he loved his mother's cheesy baked macaroni and he thinks it's the ideal accompaniment to steak. This upscale take on baked mac and cheese certainly makes that argument well. At the heart of this recipe is a creamy Mornay sauce that blends the sharp Parmesan,funky gorgonzola, and white cheddar. Mustard and a dash of Worcestershire play up the tanginess of the cheeses, making this a flavorful side that pairs well with steak.
Frequently asked questions
What three cheeses go well together for mac and cheese?
Cheddar (white or yellow), Gruyère, Swiss, and gouda are some of the most popular types of cheeses to use for homemade mac and cheese, thanks to their flavorful, meltable qualities. For richer flavor, incorporate some funky varieties like blue cheese and Parmesan. Don’t buy pre-shredded cheese for this recipe; it’s coated in cornstarch to prevent it from clumping, but that addition keeps it from melting properly into a smooth, creamy sauce.
Notes from the Food & Wine Test Kitchen
When cooking the pasta, boil it until it’s just shy of al dente and still a bit firm (for elbow macaroni, cook for five to six minutes). It will continue to absorb moisture when mixed into the sauce and baked, so this ensures that its texture will be just right when it comes out of the oven.
Suggested pairing
A rich, satisfying California Merlot pairs well with this rich, satisfying gourmet mac and cheese.
