Michael Jordon'S Macaroni & Cheese - cooking recipe

Ingredients

1 (1 lb) box elbow macaroni, cooked
Blond Roux
1/2 cup butter
3/4 cup all-purpose flour
Cheese sauce
6 cups milk
1/2 cup blond roux (made in advance)
1 tablespoon vegetable oil
1 cup onion, diced (about 1 large onion)
1 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1/4 cup Dijon mustard
5 cups aged white cheddar cheese, grated (about 20 oz.)
6 ounces gorgonzola, crumbled
1 3/4 cups parmesan cheese, grated (about 7 oz., reserve 1 cup for topping)
1 cup breadcrumbs (fresh)

Preparation

Preheat oven to 400 degrees.
Cook macaroni according to package directions.
Drain, rinse with cold water and set aside. Blond roux: Melt 1 stick of butter in small saucepan.
Add 3/4 cup of flour.
Blend well.
Cook while stirring constantly, about 3-5 minutes, until flour and butter are well blended and start to dry slightly.
Reserve for cheese sauce. Cheese sauce: In a large sauce pan, bring milk to simmer over medium heat. Whisk in 1/2 cup of the roux.
Continue to whisk over heat until smooth and sauce begins to thicken, about 10 minutes.
Saute diced onion in oil over medium heat until soft. Add onion to roux.
Next add Worcestershire sauce, Dijon mustard, salt and pepper.
Whisk to incorporate all ingredients.
Begin to add cheddar cheese, gradually, in small amounts.
Whisk constantly to help dissolve. Add remaining cheddar, the Gorgonzola and 3/4 cup of Parmesan.
Whisk until smooth.
Mix cheese sauce with cooked macaroni.
Place in a large buttered oven-proof dish.
Top with bread crumbs and remaining 1 cup of Parmesan cheese. Bake for about 10 minutes or until hot. To brown, place under the broiler until top is evenly browned; watch carefully.
Note: The recipe says \"8 servings\", however it seems more like twelve or more.