Mastro's Steakhouse Gorgonzola Macaroni & Cheese
By Todd Wilbur
This 8-unit Scottsdale, Arizona-based chain founded in 1999 was named one of the top 10 steakhouses in the country by the Gayot restaurant and travel guide. Mastro’s restaurants are known for their elegant settings and delicious prime beef served on 400-degree plates, but this side dish ranks high among the most popular menu choices. As if the creamy gorgonzola cheese sauce isn’t incredible enough, this dish is topped with a bubbling cheese layer that includes mozzarella, Fontina, and Pecorino; plus a little Grana Padano, which is similar to Parmigiano-Reggiano. You can track down all of these cheeses separately and make your own cloned blend, or you can use a pre-shredded Italian cheese blend found in most markets that will include from 4 to 6 Italian cheeses in one bag. Even though the bagged blend is not exactly what is used at the restaurant, I found these cheese blends to be an easy and inexpensive substitute that tastes very close to the original.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
This recipe is available in
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.