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Mastro's Steakhouse Gorgonzola Macaroni & Cheese

By Todd Wilbur


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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.

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  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 cup gorgonzola cheese (1 ounce)
  • 1/4 teaspoon salt
  • 1 cup uncooked elbow macaroni (4 1/2 ounces)
  • 2/3 cup shredded mozzarella cheese
  • 2/3 cup shredded fontina cheese
  • 2 tablespoons shredded Pecorino cheese
  • 2 tablespoons shredded Grana Padano cheese (or Parmigiano-Reggiano)
  • 1/2 teaspoon minced fresh parsley
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    • Instructions

      1. Preheat the broiler.

      2. Melt the butter in a medium saucepan over medium heat, then whisk in the flour. Cook for 30 seconds, then whisk in the milk and add the gorgonzola and salt. Cook until bubbling, stirring often, then reduce the heat and simmer for 2 to 3 minutes, until the cheese is melted and the sauce is thick. Cover and remove from the heat.

      3. While making the cheese sauce, bring 2 quarts of water to a boil and cook the macaroni until tender, about 10 minutes. Strain the pasta and mix with the cheese sauce in the saucepan.

      4. Pour the pasta and sauce into an oven-safe casserole dish. Combine the shredded cheeses and spread the blend over the top of the pasta. Broil the pasta for 3 to 4 minutes, or until the cheese is melted an browned in spots.

      5. Sprinkle the minced parsley over the top and serve.

      Serves 4.

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