Gnocchi mac n' cheese
Serves: 4
  • gnocchi
  • 4 cups milk
  • 5 cups of assorted cheese grated (old cheddar, blue, Parmesan, brie)
  • ½ cup butter
  • 6 tablespoons flour
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  1. Preheat oven to 400°f.
  2. In a large pot over medium-low heat, melt butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon until roux is light golden (about 3 to 4 minutes). Gradually pour in milk, whisking constantly to incorporate and make a béchamel sauce. Turn up the heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon (roughly 3 minutes). Add the cheeses in two or three batches, whisking until each addition is completely melted before adding more. Remove from heat and stir in Worcestershire sauce and garlic.
  3. Cook gnocchi according to packet instructions. Drain and add to cheese sauce. Stir to combine. Place gnocchi in an oven-proof dish or individual dishes. Bake in oven 15 minutes or until bubbling. Remove from oven and serve.
Recipe by The Culinary Chase at