SHIITAKE MACARONI AND CHEESE

SHIITAKE MACARONI AND CHEESE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pkg elbow macaroni

  • 1

    tbsp extra-vrgin olive oil

  • 3

    cloves garlic, minced

  • ½

    pound fresh shiiitake mushrooms, stemmed and cut into ¼ inch strips

  • 3

    tbsp flour

  • 3

    cups milk (you can use skim)

  • 1

    tbsp Dijon-style mustard

  • ¼

    cup flat leafed parsley, chopped

  • salt & pepper

  • pinch nutmeg

  • pinch cayenne pepper

  • ¼

    cup fresh Parmesan or cheddar, grated

  • ½

    cup plain breadcrumbs

Directions

1. Cook pasta until al dente. Drain in colander, and rinse with cold water. Drain and return macaroni to pan. Meanwhile heat oil in a large nonstick frying pan. Cook the garlic over medium heat about 1 minute or until soft but not browned. Increase heat to high, and add the shiitakes. Cook 3 minutes or until soft. Stir in the flour, and cook, stirring 1 minute. Gradually stir in the milk, and bring the mixture to boil over medium high heat, stirring well. Mixture will thicken. Reduce heat, and simmer 2 minutes. Stir in mustard, parsley, salt pepper nutmeg and cayenne. This mixture should be highly seasoned. Remove from heat and stir in the cheese. 2. Combine the sauce and macaroni in the pan, and toss until combined. Check and correct seasoning. 3. Spray a 2 quart baking dish with nonstick cooking spray. Place the mixture into the dish, and sprinkle the top with breadcrumbs. The recipe can be prepared 2 days in advance at this stage. 4. Bake the macaroni and cheese in a 350 degree oven for 30 minutes or until heated and golden brown.


Nutrition

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