Mushroom Mac ‘n Cheese
So. I might have mentioned that I grew up with non-traditional kid food. I didn’t eat macaroni and cheese until college. (Why? I don’t know. Everyone in the house loved pasta. And cheese. But anyway…) And I also mentioned that I didn’t really start eating mushrooms until like, yesterday. But now, I love macaroni and cheese – not the neon orange kind, of course, but the kind where you start with a good brown butter roux with garlic, and add milk or cream, then melt goat cheese or gruyere or salty cheddar and parmesan. Then you top it with something crisp, and bake it. That’s the kind I’m talkin’ about. And now, I’m starting to come around about those slimy little brown fungi from the woods (or, you know… elsewhere). So, I figured, why not mushroom mac ‘n cheese? Why not, indeed. This stuff was yummy and although I had a “still aquiring the taste” helping, Chris happily gobbled a few servings down.
Mushroom Mac ‘n Cheese (serves 6, from The Mushroom Channel)
3/4 box Pasta, any shape
1 lb Mixed Mushrooms, sliced – I used Portabella and Button
4 Tbsp Butter, salted
1 Clove Garlic, smashed and diced
1/4 cup Flour
2 cups Milk (whatever % you like!)
5 oz Goat Cheese
1/2 cup Mozzarella
Cook the pasta as directed on the box, then drain and set aside. How friggin cute are these spirals??
Heat some oil in a skillet until nice and hot, and saute the mushrooms, about 5 minutes, until browned but not overly cooked/soggy. Set aside.
Preheat to 350. In a sauce pan, melt the butter over medium-high heat. When hot add the garlic and stir 1-2 minutes until garlic is soft and butter is slightly browned. With a whisk, mix in the flour, constantly stirring until the mixture is even in consistency, about 30-45 seconds. Slowly add the milk, whisking continuously until all of it is added. Stir frequently until milk begins to boil/foam up. Reduce heat to medium-low and stir while the sauce thickens. When the sauce is thicker, take off the heat and stir in the goat cheese until well melted, then add the mozzarella. When the cheese sauce is nice and thick and gooey, add it to the pasta in a glass baking dish. Stir in the mushrooms and season generously with S&P. Bake for 15-20 minutes or until cheese is bubbling around the edges. Serve and enjoy!
Filed under: pasta, supper, veggie | 2 Comments