Shelly's Recipe

MUSHROOM-HERB MACARONI & CHEESE

Category: Pasta - Baked

11 tbsp butter, divided
1 lb cremini mushrooms, roughly chopped
1 shallot, minced
Salt & pepper
2 tbsp white wine vinegar
4 tbsp flour
2 tsp chopped fresh thyme
2 tsp chopped fresh tarragon
2 tsp chopped fresh chives
3 cups whole milk
6 oz shredded Gruyere cheese, divided
6 oz shredded white cheddar cheese, divided
1 box (12-16 oz) elbow or other small pasta, cooked al dente and drained
1 cup breadcrumbs (plain, seasoned or panko will all work)

Preheat the oven to 400. Have a 13x9 inch baking dish ready.

While pasta is cooking, in a large skillet, melt 3 tbsp of the butter over medium-high heat. Add the mushrooms and shallot and saute, stirring occasionally, until the mushrooms have cooked down and are browned, 8-10 minutes. Season with salt and pepper. Add the vinegar and cook, stirring, until the liquid has cooked off. Turn off the heat and set aside.

For the bechemel sauce, in a medium-sized saucepan, melt 4 tbsp of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 30 seconds, whisking constantly. Add the herbs and, still whisking, saute for another 30 seconds. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.

Once the bechemel sauce simmers, stir in 5 oz each of the Gruyere and white cheddar cheeses until completely melted. Season with salt and pepper. Turn off the heat.

Melt the remaining 4 tbsp butter. In a small bowl, mix the melted butter with the breadcrumbs.

Strain the pasta and in a large mixing bowl, toss the pasta, the sauce, and the mushrooms. Pour into the baking dish. Sprinkle with remaining 1 oz each of Gruyere and white cheddar. Sprinkle the breadcrumb mixture on top of the cheese.

Bake for 15-20 minutes, until browned and bubbly. Let sit for 10-15 minutes before serving. Serves 8-10