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Grown-Up Macaroni and Cheese |
"Creamy homestyle macaroni and cheese with ingredients for the discriminating palate. This is a casserole dish, best for the nights that the kids are out and you want to surprise someone with a special occasion comfort food."
Ingredients :
- 1 ounce dried porcini mushrooms
- 1 (8 ounce) package small shell pasta
- 1/4 cup unsalted butter
- 1 leek, finely chopped
- 1 small shallot, finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon ground black pepper
- 1 cup milk, warmed
- 1 tomato, chopped
- 2 tofu hot dogs, sliced 1/8-inch thick
- 6 ounces grated Cheddar cheese
- 3 ounces Brie cheese, rind removed and cut into cubes
- 2 ounces grated Asiago cheese
- 1/4 cup milk (optional)
- 1/3 cup bread crumbs
- 1 teaspoon ground paprika
Instructions :
Prep : 25M | Cook : 4M | Ready in : 1H25M |
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- Place porcini mushrooms in a small bowl. Cover with warm water. Let soak until rehydrated, 20 to 30 minutes. Drain and chop coarsely.
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Melt butter in a large pot over medium heat. Add leek and shallot; cook and stir until softened, about 2 minutes. Reduce heat to low; whisk in flour, Worcestershire sauce, and pepper. Pour in 1 cup warmed milk slowly, stirring constantly, until incorporated. Simmer sauce until thickened, about 5 minutes.
- Stir chopped mushrooms, tomato, and tofu hot dogs into the sauce; fold in pasta. Stir in Cheddar cheese, Brie cheese, and Asiago cheese until melted.
- Pour pasta and cheese mixture into a 9-inch square casserole dish. Drizzle 1/4 cup milk on top if mixture seems too thick. Top with bread crumbs and paprika. Cover dish with aluminum foil.
- Bake in the preheated oven until bubbling in the center, about 20 minutes.
Notes :
- Substitute elbow macaroni for the shells if desired.
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