Without Fail Cooking Recipe GrownUp Mushroom Mac and Cheese Savory Delicious

Fast cuisine ultimate Grown-Up Mushroom Mac and Cheese easy, yummy, practical.

15 ingredients, 8 steps, cooking Grown-Up Mushroom Mac and Cheese

Good Afternoon mother, at this time you get prepare recipe Grown-Up Mushroom Mac and Cheese with 15 ingredients and 8 steps. Below this is how to cook, please carefully carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Grown-Up Mushroom Mac and Cheese.

Ingredients all Grown-Up Mushroom Mac and Cheese

1. Prepare 1/2 package (8 oz) : macaroni or elbows.
2. It’s 1 : shallot, finely diced.
3. Prepare 2 cloves : garlic, finely diced.
4. You need 8 oz : assorted mushrooms, diced.
5. Prepare 2 Tbsps : butter + 2 Tbsps butter.
6. You need 2 Tbsps : flour.
7. Prepare 2 cups : milk.
8. You need 1 Tbsp : dry white wine.
9. It’s 1 1/2 cups : shredded or finely diced cheese.
10. Prepare 1 Tbsp : Dijon mustard.
11. It’s 1/2 cup : grated Parmesan.
12. You need 1/2 cup : panko.
13. You need 1 : bay leaf.
14. It’s 1 tsp : + 1/2 tsp chopped fresh thyme leaves.
15. You need : Salt.

If all material requirements Grown-Up Mushroom Mac and Cheese it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Step by Step Cooking 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.
   
9. Finish and Enjoy.

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