2 tbsp. olive oil or butter
1/3 c. finely chopped onion
1 clove garlic
1/2 tbsp. oregano
1 c. chicken stock
1 c. whipping cream
1/2 lb. macaroni (mostaccioli or penne)
3 oz. gorgonzola or bleu cheese
2 tbsp. cornstarch
Fresh ground pepper
5 oz. Gruyere cheese, thinly sliced
1/3 c. Parmesan cheese

Saute onion in oil until soft. Add garlic, oregano, stock and cream. Bring to point of boil and simmer on low for 10 minutes. Cook pasta al dente. Add Gorgonzola to sauce. Taste. Add salt if necessary. Dissolve cornstarch in 2 tablespoons stock and add to sauce. Rub oil over bottom and sides of 1 quart gratin pan. Spread drained pasta in pan. Pour sauce evenly and arrange sliced Gruyere in single a layer on top. Sprinkle with Parmesan cheese and pepper. Bake, uncovered for 30 minutes at 350 degrees. Serves 4.