Mushroom Mac and Cheese

Mushroom Mac and Cheese

Ingredients

3 Sticks of unsalted butter
8 cups of milk
1 cup of flour
2 lbs of Pasta of choice - cook to 2 minutes less then is stated on the package
1 lb of Fontina Cheese grated
1 lb of Mozzarella cheese grated
1 lb of Ricotta cheese
1/2 lb of Assiago cheese grated
1 lb of Shiitake Mushrooms sliced
1 lb of button mushroom sliced
1 lb of Crimini mushrooms sliced
1/2 lb of Porcini mushrooms sliced
1/2 red wine
1/4 balsamic vinegar
1 cup of Italian parsley, chopped stems removed
1 large onion diced
6 sprigs of Thyme, stems removed
1/2 to 1 teaspoon red pepper flakes
Salt and pepper to taste

Directions

In a large sauce pan melt 2 sticks of butter over medium high heat. Once melted whisk in the flour, keep whisking until you have a nice golden yellow rue. Now add the 8 cups of milk, whisking to blend. ( you are making a bechamel) Bring to a boil, then reduce to a simmer whisking every few minutes. Once it starts to thickens and the flour taste as gone, salt and pepper to taste and add the thyme leaves.

While the bechamel sauce is thickening, place onions in a skillet with 2 table spoons of butter over medium high heat and cook until soften. Next add the mushrooms, toss and reduce heat to medium and cook mushrooms until soft. Now add the red wine. 1/2 cup of parsley, red pepper flakes to taste and balsamic vinegar to the skillet. Reduce heat to simmer and check the white sauce.

Preheat oven to 375 degrees

Timing is important here the bechamel sauce, the mushrooms and the pasta should be done about the same time. I start the mushrooms once the milk has gone into the rue Once the sauce is the consistency of yogurt add the Assaigo cheese, and 1/4 of each of the cheeses and stir to combine and turn off heat.

The mushrooms should be tender at this point and the wine and balsamic has almost reduced off, remove from heat.

Now its time to combine all the parts; in a very large deep dish place the cooked hot pasta. Now add 1/2 of each of cheese and toss to coat ( you should have a 1/4 of each of the cheese to top off the dish with). Next add the white sauce and the balance of the parsley, toss to coat, followed by the mushrooms and toss again. Level off and then sprinkle the balance of the cheese on the top.

Cover the pan with foil and cook for about 25 minutes, then remove foil and cook for another 15 or so minutes or until the cheese on top is golden brown and crunchy.

Serve hot.

For a variation on this add cooked balsamic glazed chicken to the party.

4 large chicken cutlet
3 table spoons of olive oil
2 table spoon Paprika
1/4 to 1/3 cup of balsamic vinegar.

Directions.

Place all ingredients in a bowl and coat well the chicken. Place all in a hot skillet and cook chicken through and it is coated with a sticky glaze.

Let chicken cool and diced to about 1 inch cubes, then add it to the mac and cheese at the same time as the mushrooms.

Enjoy cooking