Description
4 State Mac & Cheese with Porcini Mushrooms
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Directions
SUMMARY
- Prep Time: 18 minutes
- Cook Time: 30 minutes
- Yield: 6
INGREDIENTS
- 1/2 oz. dried porcini mushrooms
- 1 (7 oz.) pkg. (2 cups) elbow macaroni
- 4 Tbsp. butter, divided
- 2 Tbsp. flour
- 1/2 tsp. salt
- 1/8 to 1/4 tsp. cayenne pepper, as desired
- 2-1/2 cups whole milk
- 2 cups (8 oz.) Sargento® Chef Blends™ Shredded 4 State Cheddar™ Cheese
- 1/2 cup fresh breadcrumbs, preferably from egg bread
DIRECTIONS
- 1
Soak mushrooms in boiling water to cover; let stand until softened, about 15 minutes. Drain, chop and set aside. Meanwhile, cook macaroni according to package directions.
- 2
Melt 3 tablespoons butter in large saucepan over medium heat. Stir in flour, salt and cayenne pepper; cook and stir 1 minute. Add milk; bring to a boil over high heat. Reduce heat; simmer 2 minutes, stirring occasionally. Remove from heat; stir in cheese until melted. Stir in drained macaroni and reserved mushrooms.
- 3
Pour into a 2-quart baking dish coated with cooking spray. Melt remaining 1 tablespoon butter in a small bowl; add breadcrumbs and toss well. Sprinkle over macaroni mixture.
- 4
Bake in preheated 350°F oven 25 to 30 minutes or until hot and bubbly and crumbs are golden brown.
HELPFUL HINTS
- To enhance woodsy mushroom flavor even more, drizzle 1/2 tsp. white truffle oil over each serving. Make fresh breadcrumbs by pulsing torn sliced bread in blender.
Nutrition
Nutrition Facts
6
Amount Per Serving
Calories 462
Total Fat 24.1g
Saturated Fat 13.8g
Trans Fat 5.8g
Polyunsaturated Fat 1.2g
Cholesterol 65mg
Sodium 610mg
Carbohydrates 43g
Protein 19g
Dietary Fiber 2g
Vitamin A 84RE
Vitamin C 0mg
Calcium 390mg
Iron 2mg
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