-
-
My review
Grown-Up Macaroni and Cheese
1 made it |
0 reviews
| 0 photos
0
LAURENBOLOGNA
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 771Original recipe yields 4 servings (4 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Substitute elbow macaroni for the shells if desired.