FANCY MACARONI AND CHEESE, by Beverly
Catherine Mallette
Can be made up to three days ahead and refrigerated; to reheat, cover casserole with aluminum foil and bake at 300 degrees for about 20 minutes.
ingredients
- WHITE SAUCE
- 4 tablespoons butter
- 1/4 cus all-purpose flour,unsifted
- 4 1/2 cups milk
- 1/8 teaspoon grated nutmeg
- MACARONI
- 1 tablespoon butter
- 1/2 cup finely chopped shallots
- 2 cups sliced white mushrooms
- 1 1/2 cups sliced shiitake mushrooms, caps only
- 3 cloves garlic, finely chopped
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 package (1-pound) elbow twists (cavatappi) or elbow macaroni
- 1 1/4 cups(4 ounces) shredded Asiago cheese
- 1 1/4 cups(4 ounces) shredded Cheddar cheese
- 1 1/4 cups(4 ounces) shredded provolone cheese
- 3/4 cup unseasoned bread crumbs
directions
- 1
1.Prepare white sauce: In a 2-quart saucepan, melt butter over medium heat. Add flour and stir well. Cook mixture, stirring constantly, 1 minute. Add milk and continue stirring. Increase heat to medium high and bring mixture to a boil; cook 1 minute more. Remove pan from heat and stir in nutmeg. Cover and keep warm.
- 2
2.Prepare macaroni: In a 4-quart saucepan, melt butter over medium heat; add shallots and cook 1 minute. Add white and shiitake mushrooms, garlic, pepper, and salt; sauté until all liquid from the mushrooms has evaporated -- about 10 minutes. Set mushroom mixture aside.
- 3
3.Cook macaroni according to package directions; drain well and stir into mushroom mixture.
- 4
4.Heat oven to 350 degrees F. In a medium bowl, combine Asiago, cheddar, and provolone cheeses. Add all but 1/2 cup of the combined cheeses to warm sauce; stir until cheeses have melted.
- 5
5.Add sauce to macaroni-mushroom mixture, stirring to combine. Spoon into a 9- by 13-inch baking dish. Sprinkle top with remaining cheeses and bread crumbs. Bake until lightly browned and cooked through -- about 30 minutes. Cool slightly; serve.
Source: Beverly
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