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Grown-Up Mushroom Mac and Cheese
Grown-Up Mushroom Mac and Cheese

Before you jump to Grown-Up Mushroom Mac and Cheese recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Healthy eating is now a good deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who suffer from health conditions such as high blood pressure, which is directly linked to poor eating habits. Although we’re constantly being counseled to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, merely making a few modest changes can positively affect everyday eating habits.

If you want to see results, it is definitely not a necessity to drastically alter your eating habits. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. Eventually, you will see that you actually prefer to eat healthy foods after you have eaten that way for a while. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate in the past.

As you can see, it’s not hard to start incorporating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to grown-up mushroom mac and cheese recipe. To make grown-up mushroom mac and cheese you only need 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Grown-Up Mushroom Mac and Cheese:
  1. Use 1/2 package (8 oz) macaroni or elbows
  2. You need 1 shallot, finely diced
  3. Get 2 cloves garlic, finely diced
  4. Prepare 8 oz assorted mushrooms, diced
  5. Use 2 Tbsps butter + 2 Tbsps butter
  6. Take 2 Tbsps flour
  7. You need 2 cups milk
  8. You need 1 Tbsp dry white wine
  9. Get 1 1/2 cups shredded or finely diced cheese
  10. You need 1 Tbsp Dijon mustard
  11. Use 1/2 cup grated Parmesan
  12. You need 1/2 cup panko
  13. Take 1 bay leaf
  14. Get 1 tsp + 1/2 tsp chopped fresh thyme leaves
  15. Take Salt
Instructions to make Grown-Up Mushroom Mac and Cheese:
  1. Put a large pan of salted water on to boil for the pasta.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

I had to boil water, tear the hell out of cheese, make a sauce, and then bake this whole deal before I had a chance to take off my bra. Casarecce looks like ziti on Adderall and it picks up a ton of gooey sauce. But this is no ordinary mac 'n' cheese. Mac and Cheese is the ultimate comfort food. There is nothing better than a big bowl of creamy cheesy pasta and it always manages to beat away the blues.

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