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.

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Recipe Summary

prep:
25 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 1/2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place porcini mushrooms in a small bowl. Cover with warm water. Let soak until rehydrated, 20 to 30 minutes. Drain and chop coarsely.

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  • 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.

Cook's Note:

Substitute elbow macaroni for the shells if desired.

Nutrition Facts

771 calories; protein 38.2g; carbohydrates 67.7g; fat 39.6g; cholesterol 115.2mg; sodium 815.3mg. Full Nutrition
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