Mushroom Lover's Mac and Cheese


Considering that its the beginning of 2012 and most people are gung-ho with resolutions, goals and the like, it would make most sense sharing a recipe that would help with said resolutions. I'm sure a resolution that's on everyone's mind is to-- Eat more vegetables?? Well, maybe. It couldn't hurt... Mail out Christmas cards BEFORE Christmas? If you celebrate Christmas and have trouble mailing out your cards, then this might be something you want to accomplish one day, but probably not as a new year goal. Have more comfy evenings at home! YES, YES, YES! Well, this mac and cheese is the epitome of comfort food, so consider the night you stay in and consume this to be comfy.

Originally this recipe was titled Bacon Lovers Mac and Cheese (from Annie's amazing site). Wanna know a little secret?? I'm not a big fan of bacon. There, I said it. I'm getting better with eating bacon in certain dishes (like this mac and cheese and a family favorite, Bacon Fried Rice), but to eat bacon plain? Absolutely gross. Excuse me if there's a little blasphemy on my lips. I know there are die hard bacon lovers out there. When I first made this dish several months ago, I followed it exactly. Usually I will totally change up a recipe to suit my needs (family preferences, allergies, or to use up something from the fridge or pantry), but periodically I will make something as intended. We ate it as a side dish with grilled chicken and some kind of veggie. The flavors were awesome. The only changes I wanted to make were more garlic, more more more mushrooms, and add the grilled chicken right into the mac for an all-in-one. Since morphing this recipe into something my family loves, we eat it at least once a month if not twice. It makes a 9x13 dish, which at our house provides two meals for four adults. Of course there may be some slight over indulging happening...

Mushroom Lover's Mac and Cheese

16 oz. pasta shapes (I usually use whole wheat penne)
1/2 lb. thick sliced bacon, chopped (I like the thick sliced pepper bacon, but if you prefer plain, don't hesitate)
4 cups sliced mushrooms--either white button or baby bella mushrooms
2 Tbsp. unsalted butter
¼ cup flour
6 cloves garlic, minced
2½ cups milk (low fat or whole milk)
¼ tsp. salt
Dash of red pepper flakes
Freshly ground black pepper, to taste
Pinch cayenne pepper
4 oz. Fontina cheese, grated
4 oz. Gruyere cheese, grated
4 oz. white cheddar cheese, grated (Tillamook makes an awesome Garlic White Cheddar)
2 oz. mild cheddar cheese, grated
3 cups fresh baby spinach leaves, chopped
2 1/2 grilled boneless, skinless chicken breasts, chopped into bite sized pieces

Preheat the oven to 400˚ F.  Bring a large pot of water to boil.  Once boiling, cook the pasta according to package directions until just shy of al dente.  Drain well and set aside.

Meanwhile, cook the bacon in a large skillet or sauté pan over medium heat until  just beginning to get crispy around the edges. Add the mushrooms. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes.  Remove from the heat.

To make the cheese sauce, melt butter in a medium saucepan over medium-high heat. With a wooden spoon mix in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, approximately 1-2 minutes. Whisk in the milk. Cook until it begins to bubble and thicken, stirring frequently.  Whisk in the salt, red pepper flakes, pepper, and cayenne pepper.  Remove the pan from the heat and whisk in the cheeses until completely melted and smooth. (If necessary, you can return the pan to low heat to melt the cheeses.)  Mix in the cooked bacon and mushrooms, pasta, chopped spinach, and chicken. Stir everything together gently until well combined.  Spread the mixture into a lightly greased 9x13 casserole dish.  Bake for 30 minutes or until top is golden and cheese is bubbling.  Serve warm.

Source: Adapted from Annie's Eats

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