Three-Cheese Macaroni and Cheese

Three-Cheese Macaroni and Cheese (Adapted from CL)

2 teaspoons olive oil
1 cup finely chopped onion
2 tablespoons all-purpose flour
1 garlic clove, minced
1 1/2 cups milk
1 bay leaf
2 ounces crumbled Gorgonzola cheese
3 ounces fresh grated Parmigiano-Reggiano cheese, divided
1/4 teaspoon salt
8 ounces dry whole-wheat elbow macaroni
3 ounces shredded mozzarella cheese
2/3 cup panko breadcrumbs
1/8 teaspoon fresh ground black pepper

Preheat oven to 375 degrees.

In a medium saucepan, heat oil over medium. Add onion and cook until tender, about 8 minutes. Stir in flour and garlic - cook, stirring, for 1 minute. Gradually whisk in milk - add bay leaf and bring to a boil. Cook, whisking, until the mixture begins to thicken, about 2 minutes. Remove from the heat and add Gorgonzola, 2 ounces (1/2 cup) Parmigiano-Reggiano and salt - stir until cheeses melt - remove bay leaf.

In a large pot of boiling salted water, add pasta and cook until the macaroni is almost tender, about 5 minutes - drain. Stir pasta into the cheese mixture until well coated. Scoop half of the mixture into a 8" square baking dish coated with nonstick spray. Scatter the top with mozzarella cheese. Scoop the remaining pasta mixture on top and spread to an even layer.

In a small bowl, toss together remaining 1 ounce (1/4 cup) Parmigiano-Reggiano and panko breadcrumbs. Scatter the mixture over the top of the pasta and spray lightly with cooking spray - sprinkle with black pepper. Place into the oven to bake until thoroughly heated through the top is golden, about 28 to 35 minutes. Remove and let cool slightly before serving.

Makes about 4 to 6 servings.

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