Mushroom, sage mac and cheese

• Vegetarian

• Produce

  • 8 oz Mushrooms
  • 4 1/2 tsp Sage, fresh

• Pasta & Grains

  • 12 oz Pasta, dried

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 4 tbsp Butter, unsalted
  • 2 cups Cheddar, sharp white grated
  • 2 cups Gruyere cheese, grated
  • 2 cups Heavy cream
  • 2 cups Mozzarella, grated
  • 1/4 cup Parmesan cheese
  • 2 cups Whole milk

Found on culinaryginger.com

Description

Ingredients

• 1/2 cup panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1 1/2 teaspoons fresh sage, finely chopped
• 12 ounces dried pasta
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 8 ounces mushrooms, sliced
• 1 tablespoon fresh sage, finely chopped
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 2 cups sharp white cheddar, grated
• 2 cups gruyère cheese, grated
• 2 cups mozzarella, grated

Directions

• Add the panko, Parmesan and chopped sage to a bowl and mix, set aside.
• Preheat oven to 375°F.
• Bring a large pan of water to a boil and cook pasta according to package directions. Undercook by 2 minutes. * see note
• To a large saucepan over medium heat melt 1 tablespoon butter and vegetable oil.
• Add the mushrooms and cook until browned, about 8 minutes.
• Stir in the sage and cook for 1 minute.
• Remove the mushrooms and sage from pan and set aside.
• To a same saucepan, add the 3 tablespoons butter over medium heat.
• Once butter is melted, whisk in the flour to form a paste and cook for about 2 minutes until it smells nutty and starts to turn brown.
• Slowly pour in the milk, cream while whisking and starts to thicken.
• Stir in the salt and nutmeg.
• Once thickened and there are no lumps remove from the heat.
• Stir in the cheddar, gruyère and mozzarella, in small batches allowing it to melt in between additions. If the cheese stops melting, heat over low heat then remove from heat as soon as all the cheese is melted.
• Add the mushrooms and pasta and stir until well mixed
• Transfer to a 8 x 8 baking dish or individual baking dishes and top with the panko breadcrumbs.
• Put the the mac and cheese onto a baking sheet and bake for 15 minutes until the top is golden brown.
• Serve warm.