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.
MAC AND CHEESE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
- Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
- Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
- Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
- Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.
WILD MUSHROOM MAC 'N' CHEESE
Give mac 'n' cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don't have to wait until they're in season
Provided by Barney Desmazery
Categories Dinner
Time 1h
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.
- Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
- When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
- When you're ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.
Nutrition Facts : Calories 592 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
ONE-POT BROCCOLI MAC AND CHEESE
In the time it takes to make boxed macaroni and cheese, you can have a homemade version that's creamy with lots of sharp Cheddar, studded with broccoli and doesn't require making a roux. Instead, the sauce is thickened by the pasta's starch: As the noodles cook in milk, the milk thickens to the consistency of cream and the pasta absorbs the seasonings. Here, that's garlic powder, but you could also use mustard powder, ground cayenne or grated nutmeg like in traditional mac and cheese. The broccoli pieces end up soft and sweet, but if you want more bite, add them halfway through cooking.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That's OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don't see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
- Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!
MUSHROOM MACARONI CASSEROLE
Make and share this Mushroom Macaroni Casserole recipe from Food.com.
Provided by cajun chef in Louis
Categories Oven
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to directions on the bag.
- Combine cooked macaroni, soup and next 3 ingredients, stir.
- Add pimentos.
- Spoon into lightly greased 2 quart casserole.
- Combine cracker crumbs and melted butter and sprinkle evenly over macaroni mixture.
- Bake in 300 degree oven for 30 minutes.
Nutrition Facts : Calories 827.8, Fat 49, SaturatedFat 18.4, Cholesterol 82.2, Sodium 1396.9, Carbohydrate 73.2, Fiber 2.7, Sugar 8.4, Protein 24.8
CHEDDAR-MUSHROOM MACARONI
Another great recipe from M.S. Russell. From our recipe swap. This sounds so simple, but it is so good. My family loves it.... Thank you so much Mrs. Russell...
Provided by Barbara Pendley @Barbee
Categories Vegetables
Number Of Ingredients 8
Steps:
- In a large bowl combine the first 6 ingredients. Mix well.
- Stir in the cooked pasta and the garlic.
- Transfer to a gresed 2 1/2 quart baking sish.
- Cover and bake at 325 to 350 degrees for 40 minutes or until heated through and cheese is melted and bubbly.
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BALSAMIC CARAMELIZED ONION MUSHROOM MAC ‘N’ CHEESE
From wholeandheavenlyoven.com
5/5 (7)Calories 533 per serving
- In a large oven-safe skillet over medium heat, melt olive oil and 1 tablespoon butter until pan is shimmery. Add onions and let cook, stirring occasionally until onions are a deep caramelized color, about 15-20 minutes.
- Add mushrooms to pan and saute an additional 3-4 minutes or until mushrooms are softened. Add garlic and balsamic and saute 1 minute until fragrant. Scrape onion/mushroom mixture into a bowl and set aside.
- In same skillet over medium heat, melt remaining 1/4 cup butter. Whisk in flour until completely smooth and let cook 1 minute until golden brown. Slowly whisk in half and half and milk until mixture is smooth. Bring to a simmer over medium heat until sauce is bubbly and thickened.
- Remove sauce from heat and whisk in cheeses until melted. Add cooked pasta and onion/mushroom mixture and stir until evenly combined. Season with salt and pepper to taste.
MUSHROOM MACARONI AND CHEESE - GIRL GONE GOURMET
From girlgonegourmet.com
5/5 (1)Total Time 1 hr 50 minsCategory PastaCalories 843 per serving
- Preheat the oven to 375 degrees. Bring a pot of water to a boil and cook the pasta for approximately half the time as indicated on the box. Drain and return to the pot.
- In a large pan, cook the bacon over medium-low heat until it’s crispy and has released its fat. Remove the bacon, leaving the fat in the pan, and set aside. Adjust the heat to medium and add the mushrooms to the pan and stir them around to coat them in the bacon fat. Season them with a 1/2 teaspoon of salt and cook them for about 10-12 minutes, or until they are nicely golden brown and have released their moisture. Add the wine to the hot pan and, using a spatula or wooden spoon, scrape up all the browned bits off the bottom of the pan. Let the wine cook off and then transfer the mushrooms to a plate.
- In the same pan, melt the butter over medium heat. Add the flour and whisk until there are no lumps. Add the milk and cream, whisking continuously, and warm it slowly without letting it boil (lower the heat if necessary). Once the milk and cream are warmed through and the sauce has started to thicken, add the cheese (reserve 1 cup of cheese for the topping) and stir well until it’s completely melted into the sauce. Add the mushrooms and stir to combine.
- Add the pasta to the mushrooms and cheese sauce either by transferring the pasta from the pot to the skillet or, in case your skillet isn’t big enough to hold all the pasta, transfer the sauce to the pot with the pasta. Stir to coat the pasta in the sauce. Transfer the pasta and cheese sauce to a baking dish.
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