Ingredients
- 12 oz macaroni or pasta of your choice
- 1 oz dried porcini mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions
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Preheat your oven to 350°F (175°C).
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Cook the macaroni or pasta according to the package instructions until it’s al dente. Drain and set aside.
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In a small bowl, soak the dried porcini mushrooms in 1 cup of hot water for about 10-15 minutes. Once rehydrated, strain and chop the mushrooms, reserving the mushroom-infused water.
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In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
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Stir in the flour and cook for another minute, stirring constantly to create a roux.
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Gradually add the whole milk while continuing to stir until the mixture thickens and becomes smooth.
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Add the shredded cheddar cheese and grated Parmesan cheese. Stir until the cheese is fully melted and the sauce is creamy.
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Pour in the reserved mushroom-infused water, but be careful not to include any sediment at the bottom.
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Add the chopped porcini mushrooms to the sauce and season with salt, black pepper, and ground nutmeg to taste.
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Combine the cooked macaroni with the porcini cheese sauce and mix well.
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Transfer the macaroni and cheese to a baking dish and bake in the preheated oven for about 15-20 minutes, or until the top is golden and the dish is heated through.
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Garnish with fresh parsley if desired.
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Serve your Porcini Mac & Cheese hot, embracing the delightful blend of flavors and textures.
This Porcini Mac & Cheese is a luxurious and flavorful twist on the classic macaroni and cheese, showcasing the deep, earthy essence of porcini mushrooms.
