Mushroom Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This a little lighter Mac & Cheese that I invented one day when I was a little short of cheese but very much wanted the comfort food experience. It turned into a huge hit. I am estimating amounts because I have no measures so far. Comments will be welcomed. Feel free to substitute types of cheese, mushrooms or stock to your taste. Ingredients:
1 1/2 cups elbow macaroni (approx) |
3 tablespoons flour |
3 tablespoons butter or 3 tablespoons margarine, if you prefer |
3 -4 cups grated sharp cheddar cheese, divided (or other , mix & match to taste) |
3/4 cup dried mushroom, broken into manageable pieces |
1 1/2 cups hot water |
1/2 cup sliced fresh mushrooms |
1 1/2 cups vegetable stock or 1 1/2 cups chicken stock |
dried mustard or worcestershire sauce, as desired |
salt & pepper |
Directions:
1. Soak dried mushrooms in hot water for about 15 minutes. Once mushrooms are reconstituted squeeze out liquid & reserve both mushrooms & liquid.
2. Melt butter over low heat and add flour. Cook gently for 3 or 4 minutes. Whisk in mushroom liquid and sufficient stock to form a medium thick sauce. Add 1/2 the grated cheese & whisk until smooth.
3. Cook macaroni in salted boiling water until just less than 'al dente'.
4. Grease (or spray coat) an 8x8 baking dish. Layer Macaroni, cheese & mushroom sauce & remaining grated cheese in at least 2 layers. You may add more cheese or breadcrumbs, etc. on top.
5. Bake at 350 approx 30 minutes, until sauce is bubbling and any topping is browned.
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