mushroom-bacon mac and cheese...

It felt great getting back to the kitchen. The first thing that came to my mind when my friend invited me to her party last weekend was baked macaroni and cheese. Making this buttery, cheesy and gooey comfort food from scratch was easier than I thought. :)

Here's the recipe, enjoy!


- 1 lb. elbow macaroni
- 8 slices bacon, chopped
- 1 shallot, chopped
- 1 lb. brown beech mushroom
- 2 tbsp. white wine vinegar
- 1 tbsp. fresh green onion, finely chopped
- 2 oz. butter, unsalted
- 1/4 cup all-purpose flour
- 1 tsp. dry mustard
- 2 tsp. fresh thyme, finely chopped
- 2 tsp. fresh tarragon, finely chopped
- 3 cups whole milk
- 8 oz. Gruyere cheese, grated
- 16 oz. white cheddar cheese, grated
- 1/2 tsp. salte
- 1/4 tsp. black pepper
- 2 oz. buter, unsalted
- 1 cup panko
- 4 oz. Gruyere cheese, grated


1. Preheat the oven to 350F. Butter a 4 qt. casserole dish.
2. Saute bacon in a skillet over medium heat until crisp, add shallot and mushroom. Saute until vegetables are tender. Add the vinegar and cook until liquid has cooked off. Remove from heat, stir in green onion and set aside.
3. Cook macaroni in boiling salted water, follow package direction. Drain well and return to the pot. Stir in mushroom-bacon mixture.
4. For the sauce, melt 2 oz. of butter in a medium pot over medium heat. Whisk in flour and dry mustard, then thyme and tarragon. Cook for a minute, whisk in milk. Bring the sauce to a boil, then simmer for 5 minutes. Whisk in both cheese and season with salt and pepper. Cook until the cheeses are melted. Remove from heat and pour over the pasta. Toss everything together. Pour the pasta mixture into prepared dish.
6. Melt 2 oz. of butter in a small pot, turn off the heat and mix in panko.
7. Sprinkle Gruyere and panko over the pasta. Bake for 25-30 minutes or until golden brown on top.

1 comment:

ms la babe said...

Sounds new to me and looks awesomely delicious. I would love to try this one and hope my bf will like it. Thanks for sharing. :)


Blog Widget by LinkWithin