Gorgonzola and Fig Mac and Cheese

prep: 10 minutes
cook: 15 minutes
bake: 10 minutes

you’ll need…
4 tablespoons butter, divided
¾ cup panko crumbs
¼ cup flour
1 cup milk
1 cup heavy whipping cream or half-and-half
1 egg, beaten
4 ounces Gorgonzola cheese
1/2 cup Parmesan cheese
6 cups cooked rigatoni, penne or cellentani pasta
4 ounces fresh figs, cut into eighths and cut in half (reserve a few chopped figs for the topping)

let’s get to it…
Move oven rack to the center of oven. Spray a 2 quart casserole container or 6 oven-safe paper baking cups 6 oven-safe paper baking cups with nonstick cooking spray; set aside. Heat oven to 400°F.
Melt 2 tablespoons of butter in a small skillet over medium heat. Add panko and stir for 1 to 2 minutes or until panko begins to brown; remove from heat and set aside.
Melt remaining 2 tablespoons of butter over medium heat in a large saucepan (big enough to hold the cooked pasta).
Stir in flour and cook for 1 to 2 minutes until the flour loses its uncooked taste. Reduce heat to medium low and whisk in the milk, cream/half-and-half and beaten egg.
Whisk in gorgonzola and Parmesan cheeses. Remove sauce from heat and add cooked pasta, stirring gently with a large spoon or rubber spatula to coat the pasta. Gently fold in the cut figs.
Pour mixture into a 2-quart container and top with panko crumbs. If using baking cups, divide mixture and bread crumbs evenly between cups.
Bake for 8 to 10 minutes or until hot and bubbly and the panko is golden brown. Remove from oven and top with the reserved chopped figs. Serve immediately.