Macaroni And Cheese
Description
This hearty Macaroni and Cheese brings a sophisticated twist to a classic American favorite. By incorporating rehydrated dried mushrooms and their flavorful soaking liquid, the dish gains a deep, earthy umami richness that complements the sharp cheddar and nutty Parmesan. The addition of frozen corn adds pops of sweetness and texture, while a dash of hot pepper sauce provides a subtle warmth that cuts through the richness. Topped with crunchy breadcrumbs, this baked pasta is perfect for a cozy weeknight dinner or a satisfying vegetarian main course. Its simple to prepare using pantry staples, offering a creamy, comforting experience that the whole family will love.Ingredients
Directions
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Preheat oven to 450F (232C). Coat an 11x7-inch baking dish or 6 individual ramekins with nonstick cooking spray.
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In a small bowl, soak dried mushrooms in 1/2 cup hot water until softened, about 15 minutes. Drain mushrooms, reserving the soaking liquid, and roughly chop them.
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Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
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In a medium saucepan, heat milk over medium heat. Whisk in flour continuously to prevent lumps. Cook, stirring constantly, until the sauce thickens slightly, about 10 minutes.
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Stir the chopped mushrooms, reserved soaking liquid, and hot pepper sauce into the milk mixture.
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Reduce heat to low. Stir in shredded cheddar, grated Parmesan, mustard powder, and salt until cheeses are fully melted and the sauce is smooth.
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Remove saucepan from heat. Place drained macaroni in a large bowl. Add thawed corn, chopped scallions, and chopped red bell pepper.
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Pour the mushroom-cheese sauce over the macaroni and vegetable mixture. Stir gently until everything is evenly coated.
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Spoon the mixture into the prepared baking dish. Sprinkle evenly with bread crumbs.
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Bake until the cheese is bubbly and the top is golden brown, about 15-20 minutes. Let stand for 5 minutes before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1369.4kcal
- % Daily Value *
- Total Fat 71.8g111%
- Saturated Fat 43.5g218%
- Cholesterol 198.6mg67%
- Sodium 6851.2mg286%
- Total Carbohydrate 107.0g36%
- Dietary Fiber 7.4g30%
- Sugars 16.6g
- Protein 79.2g159%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350F or in the microwave until warm.
Variations: For extra protein, consider adding cooked chicken or turkey. You can also substitute the dried mushrooms with fresh cremini or portobello mushrooms, sauted before adding to the sauce.
Tips: Ensure the milk and flour mixture is whisked thoroughly to avoid a grainy texture. If the sauce seems too thick after baking, add a splash of milk and stir gently.
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