Mushroom Macaroni and Cheese
There’s nothing more comforting than macaroni and cheese – this version has meaty mushrooms and cavatappi pasta all baked up in a creamy gruyere cheese sauce, so if you’re in need of some indulgent comfort food add this mushroom macaroni and cheese to your must-make list.
Given all that’s happened in the last month I’ve been researching things one should do when faced with a big life change. Exercise, sleep, meaningful conversations with friends and family, and eating healthy pretty much top all of the lists and I’ve been trying most of them, but the eating healthy one is a problem. It’s hard to summon the energy to make a salad when life challenges weigh heavy on the heart. I get why it’s important, but…
Screw it. I’m making macaroni and cheese.
And not just plain old macaroni and cheese. Given the circumstances an indulgent creamy macaroni and cheese with mushrooms and plenty of gruyere cheese is totally in order because I need a whole lot of decadent comfort right now.
Speaking of comfort, I should mention that my most dependable and loyal source of comfort right now is Feynman. He’s always right there for a cuddle, snuggle, or nuzzle and for someone who, before a year ago, never described herself as a dog person, I can now say that I get the whole magical doggy connection thing that so many people talk about. There’s a reason he came into my life a year ago.
It all makes sense now.
Hello, my little puppy-pie.
But this mushroom macaroni and cheese. I’m a firm believer that macaroni and cheese needs to be full of all the wonderful stuff – cream, lots of cheese, and tender pasta. “Healthy” or “low-carb” or any other version that doesn’t include the full-fat ingredients just ain’t gonna do it for me. I’d rather have the real deal and this is the reason I only make it a couple times a year.
So let’s embrace the indulgent wonderfulness that is homemade mushroom macaroni and cheese, shall we? You don’t even need to experience a big life change to benefit from it’s therapeutic properties.
Promise.
P.S. Have you entered my Wolf Gourmet Blender giveaway? All you have to do is read the post and leave a comment to enter – one lucky reader will win a blender valued at $599! Don’t miss out – contest closes at midnight August 8th!
P.P.S. Instagram just launched “Stories”, which is a fun way to share real moments so if you want to follow along I’ve been sharing some glimpses of my real life including sneak peaks of what I’m making and other fun Girl Gone Gourmet behind-the-scenes snaps and videos (including Feynman cameos!)
Yields 8
This mushroom macaroni and cheese is the ultimate comfort food dish. Creamy gruyere cheese, meaty mushrooms, and tender pasta is a combo that’s sure to chase off whatever has got you feeling blue.
20 minPrep Time
30 minCook Time
50 minTotal Time
Ingredients
- 1 pound cavatappi pasta
- 2 tablespoons olive oil
- 16 ounces cremini mushrooms, large ones quartered and small ones halved
- 1 teaspoon kosher salt, divided
- 1/4 cup dry white wine (I used Chardonnay)
- 2 tablespoons flour
- 2 tablespoons butter
- 2 cups 2% milk
- 1/2 cup heavy cream
- 16 ounces gruyere cheese, grated
- 1 tablespoon chopped chives, plus extra for garnish
- 4 slices thick-cut bacon (optional)
Instructions
- Bring a pot of water to a boil and cook the pasta for approximately half the time as indicated on the box. Drain and return to the pot.
- While the pasta is cooking, heat the olive oil over medium heat in a large pan. Add the mushrooms and stir them around to coat them in the oil. Season them with a 1/2 teaspoon of salt and cook them for about 10-12 minutes, or until they are nicely golden brown. Add the wine to the hot pan and, using a spatula or wooden spoon, scrape up all the browned bits off the bottom of the pan. Remove the mushrooms from the pan.
- In the same pan, melt the butter over medium heat. Add the flour and whisk until the their are no lumps. Add the milk and cream, whisking continuously, and bring it to a very low simmer. Add the cheese and stir well until it’s completely melted into the sauce. Add the mushrooms (the sauce will be thin) and then pour the cheese sauce into the pot with the pasta. Add the chives and 1/2 teaspoon of salt and stir well.
- Pour the pasta and cheese sauce into an oven-safe baking dish. Bake at 375 degrees on the top rack for 30 minutes.
- While the pasta is baking, cook the bacon until crispy. Drain on paper towels and then chop it up into small pieces.
- Once the macaroni and cheese is done baking, let it stand a few minutes before serving. To garnish, sprinkle some chives and chopped bacon over each serving.
The post Mushroom Macaroni and Cheese appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/mushroom-macaroni-cheese/
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