This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original.—Laura Davis, Pocomoke City, Maryland
- 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 (8 ounces) shredded sharp white cheddar cheese
- 1 cup (4 ounces) shredded fontina cheese
- 1 teaspoon salt
- 1 cup soft bread crumbs
- 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.
- 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.
- 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. Yield: 6 servings.
Originally published as Porcini Mac & Cheese in Country Woman August/September 2013, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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