Porcini Mac & Cheese

Name: Porcini Mac & Cheese
Ingredients: 1 package (1 ounce) dried porcini mushrooms; 1 cup boiling water; 1 package (16 ounces) small pasta shells; 6 tablespoons butter, cubed; 1 cup chopped baby portobello mushrooms; 1 shallot, finely chopped; 1 garlic clove, minced; 3 tablespoons all-purpose flour; 2-1/2 cups 2% milk; 1/2 cup pumpkin or amber ale; 2 cups shredded sharp white cheddar cheese; 1 cup shredded fontina cheese; 1 teaspoon salt; 1 cup soft bread crumbs

14 ingredients

3 steps

Ingredients

1 package (1 ounce) dried porcini mushrooms
1 cup boiling water
1 package (16 ounces) small pasta shells
6 tablespoons butter, cubed
1 cup chopped baby portobello mushrooms
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
1/2 cup pumpkin or amber ale
2 cups shredded sharp white cheddar cheese
1 cup shredded fontina cheese
1 teaspoon salt
1 cup soft bread crumbs

Directions

1

Preheat oven to 350°. In a small bowl, combine dried mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Cook pasta according to package directions for al dente.
2

Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved mushrooms.
3

Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.