Pasta with Gorgonzola Buffalo Sauce
Pasta with Gorgonzola Buffalo sauce will step up your mac n cheese game. Salty and bold, this spin on a classic, brings big flavor.
Equipment
- cheese grater
- Colander
- cooking pot - medium
- cooking pot - large
- cutting board
- measuring cups
- measuring spoons
- paring knife
- spoons
- whisk
Ingredients
- 3 cups dry rotelle pasta
- 2 cups mild cheddar cheese (5 oz)
- 2 ounces Gorgonzola cheese
- 4 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/4 cup mild Buffalo sauce or favorite hot sauce based on preference for heat
- 1/8 teaspoon fresh ground black pepper
- 2 tablespoons pasta water (optional)
- 1/4 cup sliced green onions
Instructions
- Pasta: Prepare 3 cup of pasta according to the box. Reserve ½ cup pasta water before draining.3 cups dry rotelle pasta
- Cheese: While pasta is cooking, grate the cheddar cheese and set aside. Measure out Gorgonzola, break into crumbles and set aside.2 cups mild cheddar cheese (5 oz), 2 ounces Gorgonzola cheese
- Butter: Measure butter and place in cooking pot. Over very low heat, melt the butter, stirring to prevent from burning.4 tablespoons butter
- Roux: As soon as the butter is melted, whisk in the flour to make a roux. Continue to whisk over low heat 2-3 minutes to cook the flour. This mix will get frothy and should remain a pretty yellow color. If the mix turns brown, abort and start over. It's better to do this now, then to end up with a burnt flour taste in your sauce.2 tablespoons flour
- Milk: While continuing to whisk the roux, slowly pour in the milk. Over medium low heat, mix until well combined, thickened and bubbly. This will make a smooth, white sauce.1 cup milk
- Cheddar: Add 2 cups shredded cheddar; reduce heat back to low and stir until the cheese is completely melted and the sauce is a smooth, orange sauce.
- Gorgonzola: Add the Gorgonzola cheese and stir until melted. About 2-3 minutes on very low heat.
- Buffalo sauce: Pour in Buffalo sauce and fresh ground black pepper. Stir until combined. At this point, taste to decide if more Gorgonzola or Buffalo sauce is needed to meet your tastes and preference for heat.1/4 cup mild Buffalo sauce or favorite hot sauce based on preference for heat, 1/8 teaspoon fresh ground black pepper
- Pasta water and combine: If needed, add 2 tablespoons of pasta water to thin the sauce, stir. Mix sauce with well drained cooked pasta.2 tablespoons pasta water (optional)
- Green onions: Lastly, top with chopped green onions and serve.1/4 cup sliced green onions