Creamy Gorgonzola Macaroni and Cheese with sweet caramelized leeks, salty pancetta, and a blend of three rich cheeses is an elegant twist on a comfort food classic. This recipe is best served soon after it’s made.
While bringing your pasta water to a boil, melt 4 tablespoons of butter in a large, heavy-bottomed pot until foaming subsides. Add pancetta and cook over medium-high heat until fat is rendered and pancetta is just beginning to crisp.
Add leeks, 1/2 teaspoon each kosher salt and black pepper to the pot. Cook until leeks are softened, about 5 minutes. Reduce heat and continue cooking, stirring often, until leeks are very soft and caramelized, about 15 minutes longer. Stir in flour and cook for 1 minute. Add milk and half and half, stirring until sauce is smooth and thickened, about 3 minutes. Whisk in Fontina, Gorgonzola, and 1/4 cup Parmigiano Reggiano. Season to taste with additional salt and pepper.
*Gorgonzola can vary in pungency. Taste your Gorgonzola before adding it to the sauce. If it’s very assertive, add a bit less than the recipe calls for, and adjust to taste.