Three Cheese Macaroni and Cheese

I was really in the mood for something rich, but moderately healthy.  I found Cooking Light's recipe for this macaroni and cheese with Gorgonzola!  I made it with whole wheat shell pasta and paired it with plenty of broccoli.

Three Cheese Macaroni and Cheese

1  teaspoon  olive oil

1  cup  finely chopped onion (about 1 medium)

2  tablespoons  all-purpose flour

1  garlic clove, minced

1 1/2  cups  1% low-fat milk

1  bay leaf

1/2  cup  (2 ounces) crumbled Gorgonzola cheese

3/4  cup  (3 ounces) grated Parmigiano-Reggiano cheese, divided

1/4  teaspoon  salt

2  cups  uncooked whole wheat macaroni (about 8 ounces)

Cooking spray

2/3  cup  (about 2 1/2 ounces) shredded part-skim mozzarella cheese

2/3  cup  panko (Japanese breadcrumbs)

1/8  teaspoon  freshly ground black pepper

Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.

 Preheat oven to 375°.

Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place pasta in a glass baking pan sprayed with cooking spray.  Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper.

 Bake at 375° for 25 minutes or until heated.