Tre Stelle® Mixed Mushroom Mac and Cheese
Looking for a sophisticated way to indulge you mac ‘n cheese cravings? This recipe appeals to the adult palette ~ some kids might like it too!Prep Time:
30 minutes Ready In:
30 minutes or less Serves:
Makes 4 - 6 servings
4 cups dried elbow pasta 2 tbsp | 30 mL olive oil 2 cloves garlic, minced 3 cups | 750 mL mixed mushrooms (like shitake, oyster), wiped clean and roughly chopped salt and black pepper 2 tbsp | 30 mL fresh thyme, minced 1 tsp | 5 mL fresh sage, minced 1 tsp | 5 mL fresh rosemary, minced 1 tsp | 5 mL red pepper flakes (optional) Cheese sauce 3 tbsp | 45 mL butter 3 tbsp | 45 mL all purpose flour 3 cups | 750 mL whole milk 1 cup | 250 mL Tre Stelle® Parmigiano Reggiano Cheese, grated 1/2 cup | 125 mL Tre Stelle® Mascarpone salt and pepper to taste Topping 1/2 cup | 125 mL panko or breadcrumbs Additional Tre Stelle® Parmigiano Reggiano Cheese, grated
Preheat oven to 375F° (190°C). Bring a large saucepan of salted water to boil. Add pasta and cook 2 minutes less than directed on package; drain, place back in saucepan and set aside. In a large skillet over medium heat add olive oil, garlic and mushrooms. Sauté until mushrooms begin to caramelize and crisp – approximately 20 minutes. Remove from heat, add salt, pepper, thyme, sage, rosemary and red pepper flakes; set aside. In a medium saucepan over medium heat add butter, when melted add flour and whisk for about 30 seconds, just until the flour begins to change colour. Slowly pour in the milk and continuously whisk until sauce begins to thicken – approximately 10 minutes. Remove from heat and stir in Parmigiano Reggiano Cheese, Mascarpone and season with salt and pepper. Stir in mushroom mixture. Carefully pour into saucepan of cooked pasta and stir until sauce is well incorporated with the pasta. Pour into a 9”x13” baking dish or individual dishes. Top with panko crumbs and additional Parmigiano Reggiano Cheese. Bake for 20 minutes and serve.