- 1 lb quick-cooking elbow macaroni
- 3 T olive oil
- 8 oz flat mushrooms, sliced
- 2 fresh thyme springs
- 4 T flour
- 1 vegetable bouillon cube, crumbled
- 2 1/2 cups milk
- 1/2 t celery salt
- 1 t Dijon mustard
- 1 1/2 cups shredded cheddar cheese
- 2 T grated Parmesan cheese
- 1/4 cup pine nuts
- salt and ground black pepper
Cook the macaroni following the instructions on the package. Heat the oil in a heavy-based saucepan, add the mushrooms and thyme, cover, and cook over low heat for 2-3 minutes. Stir in the flour and remove from the heat, add the bouillon cube and stir continuously until evenly blended. Add the milk a little at a time, stirring after each addition. Add the celery salt, mustard, and cheddar cheese, and season to taste with salt and pepper. Stir and simmer briefly for 1-2 minutes until thickened.
Preheat the broiler. Drain the pasta, toss into the sauce and fill four individual dishes or one large flameproof baking dish. Sprinkle with Parmesan cheese and pine nuts; broil until brown and bubbly. Serve immediately.
Yield: 4 servings
From Mushrooms: A Book of Recipes
Katie: This was really good! Next time I will cut the mushroom pieces smaller, but they were good in slices. I used portabella mushrooms, so the slices were fairly large. The flavor was just delicious, and it reheated very well as leftovers. However, we did have lots of leftovers! This recipe made a 9×13 dish of macaroni and cheese, which is NOT four servings. So be aware that it makes a lot. It is such a different take on traditional macaroni and cheese. I was so pleased with the result!
Gray: This was great and it would definitely feed 8 as a side. This isn’t hard to make, and it is a great twist on mac and cheese. It does reheat well, so don’t be afraid to have leftovers. It would be great as a Thanksgiving side dish.