Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, grown-up mushroom mac and cheese. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This macaroni and cheese may be reminiscent in spirit to the scrumptious dish you had as a kid, but the rich, complex flavors will surely please your matured taste buds. Ina's grown-up mac and cheese features Cheddar, Roquefort and Gruyere. Looking for a sophisticated way to indulge your mac 'n cheese cravings?
Grown-Up Mushroom Mac and Cheese is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Grown-Up Mushroom Mac and Cheese is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have grown-up mushroom mac and cheese using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Grown-Up Mushroom Mac and Cheese:
- Make ready 1/2 package (8 oz) macaroni or elbows
- Take 1 shallot, finely diced
- Prepare 2 cloves garlic, finely diced
- Make ready 8 oz assorted mushrooms, diced
- Get 2 Tbsps butter + 2 Tbsps butter
- Take 2 Tbsps flour
- Prepare 2 cups milk
- Prepare 1 Tbsp dry white wine
- Get 1 1/2 cups shredded or finely diced cheese
- Make ready 1 Tbsp Dijon mustard
- Make ready 1/2 cup grated Parmesan
- Take 1/2 cup panko
- Get 1 bay leaf
- Get 1 tsp + 1/2 tsp chopped fresh thyme leaves
- Take Salt
Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping. And this is why I call this a grown up mac and cheese, because it is a bit healthier and it has veggies, though this is not to say that a kid couldn't enjoy this dish. I'm pretty sure kids would love this, they wouldn't even be able to tell the pasta is whole wheat, or that there are onions and green peppers. This quick and easy mushroom garlic mac and cheese has plenty of gruyere and goat cheese for an elegant macaroni and cheese that comes together in under an hour.
Instructions to make Grown-Up Mushroom Mac and Cheese:
- Put a large pan of salted water on to boil for the pasta.
- While the pasta water is heating, put the shallot, garlic, 1 Tbsp of butter, 1 tsp of the thyme and the bay leaf in a large skillet over medium heat and cook, stirring constantly for a minute or so, until the shallot is translucent. Add the mushrooms and cook, stirring constantly as well, until the mushrooms have released all of their juices and are tender, a few minutes. Add an additional tablespoon of butter and the white wine to the pan and stir until the butter has melted. Salt well.
- Add the flour to the pan, lower the heat and stir constantly to create a paste - the flour will absorb all of the pan juices and it will coat the mushrooms. Keep on stirring for a few minutes until it is a pale golden brown.
- By this time your pasta water should have come to a boil so tip in your dry pasta and cook it for 2 minutes less than the directions on the box before draining; it will continue to cook when you bake it. Take this opportunity to preheat the oven to 350.
- Add the milk to the pan with the mushrooms and stir, scraping down to remove any bits stuck to the bottom of the pan until the mixture starts to thicken, 3-5 minutes. As soon as the mixture starts to thicken, stir in the mustard and add all of the cheese. For this recipe, I used a mixture of grated mozzarella, Manchego and a creamy cheese from Vermont with black truffle but use your favorites. Remove from the heat and set aside; the cheese will continue to melt due to the heat of the sauce.
- As soon as you have drained the pasta, whisk the cheese sauce to further combine the cheese with the sauce and add the drained pasta to the skillet. Stir well to combine and remove the bay leaf at this point. Check for seasoning, add more salt if needed. Pour the mixture into a buttered oven safe dish and set aside while you prepare the topping.
- Melt the remaining butter in a frying pan. As soon as it has melted, add the thyme and the panko (or breadcrumbs if you prefer) and stir to combine. Keep the heat low and stir constantly: you want golden brown, crispy goodness and it takes just a second of inattention on your part for the panko to burn. Spread the crispy panko mixture over the top of the pasta dish, sprinkle on the grated Parmesan, Place the dish in the oven and bake for 15 minutes.
- Remove the now bubbling dish from the oven and wait 5-10 minutes before serving it so nobody burns the roof of their mouth. I highly recommend serving this with a green salad, the more bitter the leaves the better.
This post contains affiliate links: if you buy something we'll earn a small commission at no cost to you. Brie-style cheese might not come to mind when you think about macaroni and cheese. We often reach for the sharpest variety when making a batch, but a soft-ripened cheese like Crave Brothers Les Frères is a great, super-creamy alternative. Especially when it's paired with earthy mushrooms and a little. Mushrooms and aged Gruyère cheese add heft and depth to this one-pan vegetarian main.
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