Thursday, March 12, 2009

Baked macaroni and cheese (with wild mushrooms + sage)

It's still a bit gloomy here, and sometimes there isn't anything better than a cozy meal, particularly if there is lots of cheese involved.

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Mark Bittman's baked macaroni and cheese + a few alterations (makes 4 - 6 massive servings, from How to Cook Everything Vegetarian)

2 1/2 cups milk (low-fat is fine)
2 bay leaves
1 pound elbow, shell, ziti, or other cut pasta (I used whole wheat penne)
4 tablespoons (1/2 stick) butter
3 tablespoons all-purpose flour
1 1/2 cups grated cheese, like sharp cheddar or Emmental (I used a blend of sharp cheddars)
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper & salt to taste

2 tbsp chopped fresh sage (my addition)
1 cup dried wild mushrooms (my addition)
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**Preheat the oven to 400°F. Bring a large pot of water to a boil and salt it.

** Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.

**Cook the pasta to the point where it is almost done but you would still think it needed another minute or two to become tender. (If using dried wild mushrooms, make it easy on yourself and toss them in the pot - they'll hydrate along with the pasta and you don't have to deal with an extra step). Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.

**In a small saucepan over medium-low heat, melt 3 tablespoons of the butter (toss in the chopped sage, if using); when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.

**Pour the sauce over the noodles, toss in the Parmesan, and sprinkle with salt and pepper. Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. (I didn't have bread crumbs, so I sprinkled the top with Parmesan, and it was delicious). Serve piping hot.

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This was such a perfect weekend supper and everyone ate it up. I'm embarrassed to admit that it still won't wean me from my guilty addiction to Kraft Mac & Cheese. For those of you who don't have an entirely emotional/nostalgic attachment to bright orange chemicals, making the swap permanent should be easy.

32 comments:

  1. hmm i could so eat this right now. it looks like perfect comfort food

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  2. We are so on the same page! I've been thinking of making mac & chesse this weekend. I love the idea of adding mushrooms... so smart.

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  3. I have to admit that when I lived in the US - I had a very secret addiction to that Kraft Mac N Cheese too. Do you ever add anything to it? I felt slightly less guilty when I added tuna and frozen peas. Delicious.

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  4. i'm so glad you prefaced that eating kraft mac n cheese is still acceptable...but i'm not sure i'd go back after trying your creation!

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  5. I ate mac and cheese last night and it was the happiest. Nothing makes me breathe deeper. Not even yoga. (Well, maybe yoga.)

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  6. YUM. Seriously, I shouldn't read your blog in the morning because it always makes me hungry and nothing I have in the house ever looks as good as your creations. I'm trying Edna Lewis' mac n' cheese on Friday for company and can't wait. Nothing beats mac n' cheese.

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  7. there are some serious mac and cheese vibes zinging around this week! joe made a vat of his mum's recipe for us this past weekend, and the office cafeteria is currently featuring a custom mac and cheese station (i didn't know such things existed, but there you go). i'm hoping it leads to a big casserole trend - love 'em.

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  8. oh YUM! I love homemade mac and cheese! I'll have to put that in the rotation for these last chilly days before spring!

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  9. I wish I never knew this existed. PS: I'm a sucker for the Kraft Mac & Cheese as well.

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  10. Oh my. I love to make baked macaroni and cheese (I'm from the south) but the sage addition?! Be still my heart. Why is sage the yummiest ever? Of course it's Mark Bittman's recipe. That guy is a cookin' machine, love him!

    This looks delish thanks for sharing.

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  11. Just noticed you added the sage. You're a genius. Make me some, please?

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  12. It's still morning here and you've got me craving mac and cheese. This looks DELICIOUS!!! I'm practically slobbering over my keyboard as I type this :-)

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  13. oh LAWDY this looks like some fancy + good mac n cheese... it's come a long way from kraft dinner!

    you always have such delicious looking recipes ... i'm trying to take a page from your book over on wunderbug, but just can't find photos as pretty as yours.

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  14. this looks amazing! can i "pop" over and join you for dinner? i'll bring wine? ;)

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  15. is it wrong that i have secret crush on velveeta-ish macaroni?
    yes, yes it is.
    i'm sorry.

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  16. oh my word... this looks so yummy!! Thanks so much for the recipe!! xo

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  17. i, too, am hopelessly devoted to kraft & i always feel like i can't tell people that i make mac & cheese for dinner! but you have made it a respectable meal with mushrooms & sage & REAL CHEESE and it just looks so good! what a great recipe. thanks!

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  18. Oh, my! What a lovely gourmet version of mac and cheese!

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  19. My grandfather was famous for his homemade macaroni and cheese, but never with mushrooms and sage! Mmm. All these crazy technological advances would put him in a swoon, I'm sure. ;)

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  20. OMG that sounds so very yummy

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  21. uhh, yum! *currently printing this one off*

    I can't wait to try it. Thanks!

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  22. reason enough to like you even more.
    real, homemade mac n cheese, a gal after my heart and several others here.
    I better warn them not to be tempted.

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  23. i am so gonna try this it looks amazing ! yummy!

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  24. This would look amazing even if I weren't super hungry right now. But given that it's my dinner time and I'm practically starving, I might just start licking the screen.

    Is there any food more satisfying than mac n cheese? no, i didn't think so...

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  25. Yum! I also love cheese - just what you need if the weather is cold. I often make macaroni cheese but I like the addition of the mushrooms and the sage so will be trying this out soon. My mouth was watering looking at your photos!

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  26. Home made mac and cheese is my favorite food. ever.

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  27. Oh this would be delicious with a mixture of fresh shiitakes and oysters... yumm!
    - Brittany

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  28. We made this dish over the weekend with your additions and two of our own: some red pepper flakes and organic chicken andouille sausage. DELICIOUS!

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  29. yum! this looks great (thank goodness for mark bittman!) as usual, your photos are delightful.

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  30. But who among us does not have an entirely emotional/nostalgic attachment to bright orange chemicals? i'd like to know...

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