Wednesday, 18 September 2013
Mac-n'-Cheese Stuffed Portobellos
Happy September, hello comfort-food.
I mean really, when don't we enjoy some heavy comfort food? But this comfort food has some funky twists to it. I used my mom's traditional macaroni and cheese recipe, but threw in some unexpected ingredients...
EXPECT THE UNEXPECTED.
Sorry, I had to. But seriously, the cheese I used is extra old cheddar with whiskey hot mustard! WOAH. If I see something that incredible on the shelf in a grocery store, I can't help myself. Honestly it could have been $30.00 and I wouldn't have even cared (it wasn't though, thankfully).
So what goes well with whiskey, mustard, and extra old cheese? Macaroni noodles. And why not some mushrooms? Why not? I am definitely someone who has to have at least one vegetable in a dish, or else I feel hella guilty.
So here's the scoop:
2 cups uncooked macaroni (I opted for whole wheat)
3 tbsp flour
3 tbsp butter
2 cups milk (I used almond milk)
2 cups of a shredded cheese of choice + a bit extra for topping (my opinion= the stronger, the better)
1 tsp hot dijon mustard
1 cup sliced mushrooms, lightly sautéed (I just used typical criminis)
& depending how many you want, portobello mushroom caps
--> you can just make a few if desired and cook the rest of the macaroni in a smaller baking dish.
So now what?
1. COOK the macaroni noodles. Drain & set aside.
2. In a medium saucepan, melt the butter, and whisk in the flour (should be pasty)
3. Add in the 2 cups of milk, stirring well. Continue to stir (constantly) on medium heat until the sauce begins to thicken- this could take 5-10 min)
4. WHEN sauce thickens, add in your shredded cheese, and optionally your mustard & sliced mushrooms.
5. Stir in cooked macaroni & preheat oven to 350*F
6. Place your portobellos top-down on a baking sheet or dish, and spoon as much macaroni as you can on top of each, sprinkle with extra cheese.
7. Bake for 15-20 min, until cheese is bubbling and browning on top.
...eat. the next step is always eat.
Posted by Emily Sine at 17:11