Three Cheese Macaroni and Cheese

By Chez_Alexander

Ingredients

• 1 tsp olive oil
• 1 cup finely chopped onion (about 1 medium)
• 2 TBS flour
• 1 clove garlic, minced
• 1 1/2 cups milk
• 1 bay leaf
• 2 oz crumbled Gorgonzola cheese
• 3 oz grated Parmigiano-Reggiano cheese, divided (2 oz / 1 oz)
• Kosher salt and black pepper to taste
• 8 oz uncooked elbow macaroni
• Cooking spray
• 2 1/2 oz shredded mozzarella cheese
• 2/3 cup panko

Preparation

Step 1

1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 2 oz Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.

2. Preheat oven to 375F.

3. Cook pasta in boiling water 5 minutes or until almost tender; drain well. Add pasta to cheese mixture, stirring well. Place 1/2 cup pasta mixture in each of 4 ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1 oz Parmigiano-Reggiano cheese and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper.

4. Bake at 375F for 25 minutes or until heated.

Makes 4 servings. Each serving = 14 Weight Watchers points.