Tag Archives: Gorgonzola Cheese

Fancy Mac and Cheese

fancymacOh my!  This was amazing.  I need to make this again very soon.  Chloe loved it too.  She loved the bacon, mushrooms and onions the best.  The roasted mushrooms and sautéed onions are amazing.  The mixture of cheeses make this mac and cheese super awesome amazing.  I didn’t end up using the Gruyère cheese, so I just added more parmesan and fontina cheeses.

16 oz White Mushrooms, sliced
Olive Oil
Salt and Pepper
1 ½ lbs Macaroni
8 Slices Thick Cut Bacon
2 Onions, thinly sliced
4 Tablespoons Butter
¼ Cup Flour
2 Cups Whole Milk
½ Cup Half-and-Half
2 Eggs, beaten
½ Cup Parmesan Cheese, grated
½ Cup Gruyère Cheese, grated
½ Cup Fontina Cheese, grated
4 oz Goat Cheese (chèvre)
4 oz Crumbled Gorgonzola Cheese

Preheat oven to 425°F.

Place mushrooms on a baking sheet, drizzle with olive oil and season with salt and pepper.  Roast until browned, about 20-25 minutes.  Reserve.  Turn oven temperature down to 350°F.

Cook the macaroni to al dente.

Cook the bacon in a large skillet over medium-high heat until crispy.  Drain on paper towels, leaving 1 Tablespoon of bacon fat in the skillet.  Chop the bacon and reserve.

In the same skillet with the bacon fat, cook the onions over medium-low heat.  Stir occasionally until light brown, about 15 minutes.  Reserve.

Melt the butter in a large pot over medium heat.  Whisk in flour and cook for about a minute.  Whisk in the milk and cook for about 4 minutes until thick and bubbly.  Whisk in the half-and-half, 1 teaspoon salt and ½ teaspoon pepper.  Temper in the eggs by adding a ladle of the sauce into a bowl with the eggs.  Mix with a fork while adding the sauce.  Pour the eggs into the sauce while whisking.  Stir the parmesan, Gruyere, fontina and goat cheeses into the sauce to melt.  Fold in the cooked macaroni until coated with the cheese sauce.

Butter a 9 x 13 inch casserole dish.  Layer in half the onions, half the macaroni, half the mushrooms, half the Gorgonzola, and half the bacon.  Repeat these layers.

Bake until bubbly, about 20-25 minutes.

Yield: 6 for main dish/12 for side dish
-Recipe from The Pioneer Woman Cooks cookbook-

Kitchen Sink Salad

This is a delicious salad brought to you by Guy Fieri.


For the dressing:

2 cups loosely packed basil leaves
¾ cup balsamic vinegar
1 clove garlic, grated
½ teaspoon salt
½ cup extra-virgin olive oil

For the salad:

3 slices bacon, roughly chopped
¼ Cup pine nuts
1 (10-12 ounce) package mixed baby salad greens
1 small cucumber, halved, diced 1/2-inch pieces
1 large tomato, diced in 1/2-inch pieces
12 kalamata olives, pitted and sliced in 1/2 vertically
¼ Cup crumbled Gorgonzola cheese
Freshly cracked black pepper

Prepare the dressing by combining the basil, vinegar, garlic and salt in a blender.  Pulse until chopped and combined.  Turn the blender on and stream in the olive oil.  Refrigerate until ready to use.

For the salad:  Heat a skillet over medium heat, cook the bacon until crispy.  Drain on paper towels.  Wipe the pan with a paper towel and return it to the stove over medium heat.  Toast the pine nuts lightly.

Pour the salad greens into a large serving bowl.  Toss with the cucumber, tomato and just enough dressing to lightly coat.  Top with the bacon, pine nuts, olives, Gorgonzola and freshly ground pepper.

Serve with the remaining dressing if desired.

Serves: 6

Gorgo Bacon Burger

This is inspired from a burger I had recently at a place called Blu Burger Grille.  It was so good that I had to recreate it at home.  The Gorgonzola cheese adds a very unique flavor to the burger.  This recipe makes two burgers.

2-4 Tablespoons Extra-Virgin Olive Oil
1 large onion, sliced
1 lb ground beef
Salt & pepper
¼ cup Gorgonzola cheese
4 thick cut slices of bacon
2 onion buns

Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.  Add the onion, stirring often until caramelized.  Add more olive oil if the pan is getting dry.  You may need to turn the heat down slightly as the onions cook so they don’t burn.

Mix the ground beef with salt and lots of black pepper.  Form into two patties.  Heat a non-stick skillet over medium-high heat.  Cook for about 5 minutes on each side until cooked to your liking.

Toast the buns under the broiler.

Assemble the burgers by placing a patty on each bun bottom, top with the cheese, onions, bacon and bun top.