MacCaroncelli Alla Quintiere (Macaroni with Cheese)

An Italian take on macaroni and cheese built around Gorgonzola as the primary melting cheese, backed up by grated Parmesan and Romano for sharpness and complexity. This is mac and cheese for grown-ups, and it’s a world away from the boxed stuff.

The sauce starts with sauteed onion, green pepper, and celery in butter until golden, then a chopped tomato simmers in briefly. Gorgonzola goes in next and melts into the vegetables on low heat, creating a creamy, blue-veined sauce with real character. Chicken broth and white wine thin it to the right consistency, and the grated cheeses stir in for extra savory punch.

Toss the drained macaroni directly in the pan with the sauce so every piece gets coated. Serve immediately while the cheese is still molten and glossy.

Chef Tips

• Melt the Gorgonzola over low heat. High heat makes blue cheese grainy and can turn it bitter.
• Use a dry white wine. Sweet wine throws off the savory balance of the sauce.
• Drain the pasta well. Excess water dilutes the rich cheese sauce.
• Toss in the pan, not on the plate. The residual heat and starchy pasta surface help the sauce cling.

Variations

• Add crumbled cooked Italian sausage for a heartier, protein-packed version.
• Use penne or rigatoni instead of elbows. The tubes trap more of the cheese sauce inside.
• Swap Gorgonzola for Fontina for a milder, creamier Italian mac and cheese.