• 1 teaspoon oil
• 1 cup onion, diced
• 1 garlic clove, minced
• 1 and 1/2 cups skim milk
• 1 bay leaf
• 1/2 cup Gorgonzola cheese, crumbled
• 3/4 cup Romano (or Parmagiano) cheese, grated (divided per the directions below)
• 1/4 teaspoon salt
• 2 cups elbow macaroni
• 2/3 cup part skim mozzarella cheese, shredded
• 2/3 cup Italian seasoned bread crumbs
• 1/8 teaspoon ground black pepper

Cook the pasta in boiling water for 5 minutes, drain well and then set it aside.

In a medium saucepan, heat the oil over Medium heat.
Add the diced onions to the pan and cook it for about 8 minutes or until they are tender, stirring occasionally.

Add the flour and garlic and cook for 1 minute, stirring constantly.

Add the milk and bay leaf. Bring it to a boil and cook until slightly thickened, stirring constantly with a whisk.

Add the Gorgonzola cheese, 1/2 cup Romano, and salt and stir until the cheeses melt completely and the sauce becomes smooth.

Discard the bay leaf.Preheat the oven to 375 degrees F.

Add the pasta to the cheese mixture and stir well. Grease an 8 x 8 baking pan with cooking spray.

Place 1/2 of the pasta mixture in baking pan.Sprinkle the pasta with the mozzarella cheese.

Top the mozzarella cheese layer with 1/2 of the remaining pasta.

Combine 1/4 cup of the Romano and the bread crumbs and then spread it over the pasta.

Spray the crumbs layer with a little cooking spray and then sprinkle it with black pepper.

Bake the pasta in the preheated oven for 30 minutes and serve immediately.

by Pak101.com (few years ago!) / 1001 views