MUSHROOM MAC AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
- For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
- While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
- Preheat the broiler to high.
- Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
- Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
- Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.
CREAMY WILD MUSHROOM, TRUFFLE MAC AND CHEESE
Mac and cheese with a twist! Try our creamy mushroom truffle mac and cheese! Discover other recipes, Armstrong Cheese's full line of quality products and more.
Provided by Armstrong Cheese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 180ºC (350ºF).
- Begin by cleaning the mushrooms, remove the stem if using shiitakes. Cut mushrooms in half, smaller if they are especially large.
- In a frying pan over medium high heat melt 30 mL (2 tbsp) of butter, add mushrooms and season with a good pinch of salt. Stir often for 5 minutes or until soft and beginning to brown. Add wine and remove from heat.
- Cook macaroni in generously salted water, according to package instructions until al dente. Drain and toss with 15 mL (1 tbsp) truffle oil.
- While macaroni is cooking, in a saucepan over medium heat melt 30 mL
- (2 tbsp) of butter and add flour. When it begins to bubble cook for 1 minute, stirring constantly. Whisk in milk, bring to a gentle boil, add bay leaf.
- Reduce temperature to low and cook 5 minutes until thick, stirring often. Remove bay leaf. Add grated Cheddar Cheese and stir until melted and smooth.
- In a large bowl mix mushrooms, macaroni, Cheddar sauce and chives. Pour 1/2 into a 22 x 22 cm (9 x 9 in) baking dish. Layer with sliced Swiss Cheese, cover with remaining macaroni. In a small bowl, combine Parmesan Cheese and breadcrumbs, spread over mac and cheese, dot with remaining butter.
- Bake for 30 minutes or until bubbling. Let cool 5 minutes then serve, drizzled with the remaining truffle oil and cracked black pepper.
CREAMY MUSHROOM MACARONI
Cheesy macaroni casserole in an instant!
Provided by BABY1
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 81.5 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 16.8 g, Sodium 1295.8 mg, Sugar 2.9 g
WILD MUSHROOM MACARONI AND CHEESE
Make and share this Wild Mushroom Macaroni and Cheese recipe from Food.com.
Provided by Little Suzy Homemak
Categories Cheese
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the Mushrooms: Soak porcini in boiling-hot water, stirring occasionally, until softened, about 15 minutes.
- Meanwhile, wash leeks.
- Strain porcini through a paper towel lined sieve into a bowl, reserving liquid. Squeeze liquid from mushrooms into sieve, then rinse mushrooms well to remove any grit and chop.
- Cook leeks in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 8-10 minutes. Increase heat to high, then add all the mushrooms, reserved soaking liquid, and wine and boil, stirring occasionally, until mushrooms are softened, about 5 minutes.
- Strain through a clean sieve into a liquid measuring cup, pressing hard on and reserving mushrooms.
- Return liquid to skillet and boil it until it is reduced to 1/3 cup, about 5 minutes. Add cream and boil over medium-high heat, stirring occasionally until thickened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper, and boil, stirring, 1 minute. Transfer to a 3-quart shallow baking dish.
- To make the macaroni: Preheat oven to 400 degrees with rack in the middle.
- Cook macaroni in pasta pot of boiling salted water until al dente. Drain and rinse with cold water to stop cooking, then drain again.
- Meanwhile, heat milk in a small heavy saucepan over medium-low heat until hot.
- Melt butter in a heavy medium pot over medium-low heat, then whisk in flour and cook, whisking, 3 minutes.
- Whisk in hot milk, Worcestershire sauce, mustard and 1/4 teaspoon pepper and boil over medium heat, whisking constantly, 2 minutes, then whisk in 3 cups cheese until melted.
- Remove from heat and stir in macaroni and 1 1/2 cups cheese. Spread over mushrooms.
- Sprinkle evenly with remaining 1/2 cup cheese. Bake until golden, about 30 minutes.
Nutrition Facts : Calories 678.8, Fat 45.3, SaturatedFat 28.1, Cholesterol 143.2, Sodium 649.1, Carbohydrate 39.8, Fiber 2.5, Sugar 8.8, Protein 26.4
BAKED CHEESY PASTA WITH WILD MUSHROOMS
A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.
Provided by Melissa Clark
Categories casseroles, pastas, main course
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
- Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams
WILD MUSHROOM MACARONI AND CHEESE
Steps:
- To make the Mushrooms: Soak porcini in boiling-hot water, stirring occasionally, until softened, about 15 minutes. Meanwhile, wash leeks. Strain porcini through a paper towel lined sieve into a bowl, reserving liquid. Squeeze liquid from mushrooms into sieve, then rinse mushrooms well to remove any grit and chop. Cook leeks in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 8-10 minutes. Increase heat to high, then add all the mushrooms, reserved soaking liquid, and wine and boil, stirring occasionally, until mushrooms are softened, about 5 minutes. Strain through a clean sieve into a liquid measuring cup, pressing hard on and reserving mushrooms. Return liquid to skillet and boil it until it is reduced to 1/3 cup, about 5 minutes. Add cream and boil over medium-high heat, stirring occasionally until thickened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper, and boil, stirring, 1 minute. Transfer to a 3-quart shallow baking dish. To make the macaroni: Preheat oven to 400 degrees with rack in the middle. Cook macaroni in pasta pot of boiling salted water until al dente. Drain and rinse with cold water to stop cooking, then drain again. Meanwhile, heat milk in a small heavy saucepan over medium-low heat until hot. Melt butter in a heavy medium pot over medium-low heat, then whisk in flour and cook, whisking, 3 minutes. Whisk in hot milk, Worcestershire sauce, mustard and 1/4 teaspoon pepper and boil over medium heat, whisking constantly, 2 minutes, then whisk in 3 cups cheese until melted. Remove from heat and stir in macaroni and 1 1/2 cups cheese. Spread over mushrooms. Sprinkle evenly with remaining 1/2 cup cheese. Bake until golden, about 30 minutes.
MACARONI CHEESE WITH MUSHROOMS
A lighter dish than the original, simple to make and very cheap, perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
- Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
Nutrition Facts : Calories 619 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
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