Macaroni is too often dismissed as kiddies' food and for unrefined palates.
As adults, we find ourselves re-discovering so-called kiddie foods, and adapting them to suit our (so-called) adult tastes. In this case, the aged cheddar cheese (not pre-shredded) and sauteed mushroom made this cosy family favorite all the better.
The cubed toast (or "croutons" for poshy adults) made a wonderful contribution in the texture department: both crunchy and chewy at the same time; almost like popcorn.
I'm not going to lie: macaroni and cheese in general is high in fat, and not all that high in nutrition.
So consider it as a comforting and cosy treat, and not as an everyday norm...
Adapted from the awesome Simply So Good.
220g uncooked elbow macaroni
250g fresh mushroom, quartered
5 Tbsp butter
2 Tbsp flour
1 1/2 cups heavy cream
1 cup milk
1/2 - 1 tsp salt
pinch of nutmeg
fresh ground black pepper
2 cups shredded Cheddar Cheese
3 pc fresh bread toast
Cook macaroni in a pot of salted boiling water until slightly less than al dente.
Drain and rinse with cold water. Set aside.
In a medium size saucepan, melt 2 tablespoons of the butter.
Add the quartered mushroom and saute until starting to brown.
Add the mushroom to the pasta; set aside.
In the same saucepan, melt another 2 tablespoons of the butter.
Add flour and whisk until smooth.
Add slowly the cream and milk and continue whisking until sauce begins to thicken.
Add salt, nutmeg and ground pepper.
Remove from heat.
Stir in cheddar cheese.
Pour over reserved macaroni and mushroom.
Pour into a buttered 9 x 13-inch baking dish.
Melt remaining 1 tablespoon butter and mix with cubed toast.
Sprinkle over the top of macaroni and cheese.
Bake in a preheated 350F degree oven for 35-45 minutes.
صحة و عافية