Description
A rich, indulgent dump-and-bake mac and cheese made with creamy mozzarella and Gorgonzola, baked to golden perfection with minimal prep and maximum flavor.
Ingredients
- 1.5 cup shredded mozzarella cheese (or other creamy, well-melting cheese)
- 1 cup Gorgonzola cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1.5 cup uncooked macaroni pasta (or gluten-free / 100% corn macaroni)
- 1.5 cup heavy cream
- 1 cup milk (or cream / half-and-half)
Instructions
- Preheat the oven to 350°F (175°C).
- In a round oven-safe dish (~6×2 in or similar), mix mozzarella, Gorgonzola, salt, and pepper.
- Add the uncooked macaroni and stir to combine evenly.
- Pour in the heavy cream and milk, ensuring all macaroni is submerged.
- Bake at 350°F for 30 minutes.
- Increase oven temperature to 400°F (200°C), gently stir, and bake for an additional 15 minutes.
- Remove and let rest for at least 10 minutes before serving.
Notes
- Use Gorgonzola Dolce for a milder taste, or Piccante for a stronger flavor.
- Add Panko, butter, and Parmesan on top before baking for a crispy crust.
- Mix in mushrooms, or onions for added depth and texture.
- Resting before serving allows the sauce to set and improves flavor distribution.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 610
- Sugar: 4g
- Sodium: 540mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 135mg
