Mushroom Mac and Cheese
Rated 2.6 stars by 9 users
1lb elbow macaroni
4 tablespoons unsalted butter
3 cups mixed mushrooms, chopped
4 tablespoons all purpose flour
6 cups whole milk
5 cups water (for pasta)
½ teaspoon onion powder
½ teaspoon garlic powder
8oz sharp white cheddar, shredded
8oz gruyere, shredded
2 teaspoons truffle oil
3 cups toasted panko
2 tablespoons fresh thyme (chopped)
salt and pepper to taste
Prepare your mushroom mix by chopping and sautéing any combination of fresh mushrooms. A suggested pairing is maitake, shiitake, and cremini. Cook until mushrooms release their water and shrink in the pan. Set aside.
Add 5 cups of water and the 4 cups of milk to a large pot. Salt the pot, and bring to a boil. Add the macaroni and cook a little under al dente. Drain and toss with a small amount of olive oil, then set aside to use later.
Preheat oven to 350 degrees. Toss the panko and the thyme together on a sheet pan lined with parchment paper and spread evenly. Place in oven and let cook until panko is golden brown, mixing halfway through if the panko is in a thick layer. Remove and set aside to add later.
In large sauce pot, add the butter and melt over medium heat. When butter is melted, slowly whisk in the flour, making sure there are no lumps. Keep whisking until the flour begins to cook and change color slightly to create a blonde roux. When this is achieved, slowly start adding 2 cups of milk a quarter cup at a time while whisking. Make sure the milk is fully incorporated before adding more so as to avoid lumps. Then add the garlic and onion powder and reduce heat to low. Cook for about 5 min or so to let the mixture thicken, then add the cheese slowly, about ¼ cup at a time and let incorporate completely before adding more.
Add the macaroni, sautéed mushroom mix, and truffle oil. Mix thoroughly and season to taste with salt and more truffle oil if needed.
To serve, place mac and cheese in whatever container you wish, and top with the panko mixture and chopped thyme.