MISO MAC AND CHEESE
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Coat the mushrooms in the olive oil, season them with salt and pepper and lay them on baking sheet, making sure that they are in one flat layer so the mushrooms crisp instead of steam. Bake for 10 to 15 minutes, then flip the mushrooms over and bake until brown and crispy, about 10 minutes. Set them aside to cool.
- Bring a large pot of heavily salted water to a boil. Cook the shells according to the instructions on the package.
- In a high-powered blender or food processor, grind the Parmesan into a fine powder.
- Add half of the butter into a large saucepan over a medium heat. Add in the miso and sugar and stir until combine into a beautiful, saucy paste. Slowly stream in the milk, whisking continuously to make sure the miso and butter emulsify with the milk. Add 1 piece of the remaining butter, whisking until melted. Once melted, add another piece of butter. Repeat with the last pieces of butter.
- Drain the pasta and reserve 1 cup of the pasta water. Add the cooked pasta into the saucepan with your miso sauce. Add a splash of the pasta water, followed by a small handful of the Parmesan, alternating back and forth between the two to make sure the cheese has melted and the sauce is thickening.
- Plate the mac and cheese and top it with more Parmesan, the crispy mushrooms and the chopped chives. Enjoy!
MUSHROOM MAC AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
- For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
- While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
- Preheat the broiler to high.
- Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
- Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
- Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.
CREAMY MUSHROOM MACARONI
Cheesy macaroni casserole in an instant!
Provided by BABY1
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
- In medium saucepan over medium heat, combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta. Pour into 2 quart baking dish and bake 20 minutes or until top is golden brown. Let stand 10 minutes and serve.
Nutrition Facts : Calories 734.7 calories, Carbohydrate 81.5 g, Cholesterol 65.5 mg, Fat 30.5 g, Fiber 4 g, Protein 32.4 g, SaturatedFat 16.8 g, Sodium 1295.8 mg, Sugar 2.9 g
MUSHROOM-SWISS MAC & CHEESE
Portobello mushrooms and three kinds of cheese give an upscale spin to a classic casserole. To make this more of an entree, I add 2 cups of cubed cooked chicken.-Dawn Moore, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter and oil until tender. Add garlic; cook 1 minute longer. Set aside., For sauce, in a large saucepan, melt butter. Stir in cream cheese until smooth. Gradually add milk and cream; heat through. Stir in the cheeses, salt and pepper until blended. Stir in bacon., Drain pasta; toss with mushroom mixture and sauce. Transfer to a greased 13x9-in. baking dish., Combine the bread crumbs, parsley and melted butter; sprinkle over mixture. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 750 calories, Fat 47g fat (28g saturated fat), Cholesterol 143mg cholesterol, Sodium 808mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
MACARONI CHEESE WITH MUSHROOMS
A lighter dish than the original, simple to make and very cheap, perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
- Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
Nutrition Facts : Calories 619 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
MACARONI AND CHEESE WITH MUSHROOMS AND BACON
Provided by Stuart Faber
Categories Mushroom Pasta Side Bake Cheddar Bacon Winter Bon Appétit Los Angeles California
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
- Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
- Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.
CREAMY MISO-MUSHROOM STEW
This mushroom stew is fast to make with a handful of ingredients. Shimeji mushrooms can often be found at an Asian grocer. Miso paste is naturally salty, so go sparingly!
Provided by thedailygourmet
Categories Fruits and Vegetables Mushrooms
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
- Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
- Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
- Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.7 g, Cholesterol 25.9 mg, Fat 9.9 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 5.9 g, Sodium 424.5 mg, Sugar 8.1 g
MISO MAC AND CHEESE WITH MUSHROOMS
Miso is a common ingredient in vegan versions of cheesey recipes, because it helps make up for the sharp complexity that's missing without any dairy products. I love cheese too much to ever leave it out, so why choose? Combining the two together, and adding mushrooms, makes for a powerfully flavored dish that packs a punch of umami. This is a light dinner for one that you can bulk up with a salad.
Number Of Ingredients 10
Steps:
- Pour the oil into a small saucepan over medium heat. When it shimmers, add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and start to soften, about 5 minutes. Line a plate with paper towels, and use a slotted spoon to transfer the mushrooms to the plate. Pour off and discard the liquid and oil from the saucepan, and wipe it out.
- In the same saucepan, melt the butter. When its foam subsides, whisk in the flour until smooth. Cook, stirring, until the mixture thickens a bit and the raw flour taste is gone, 2 to 3 minutes. Add the milk, cheese, and miso and stir until the cheese melts.
- Add the macaroni and mushrooms, stir to thoroughly combine, and remove from the heat. Season generously with black pepper.
- Preheat the broiler with the rack set 4- to 5 inches from the flame or element. Oil a small baking dish. Transfer the macaroni mixture to the prepared baking dish and sprinkle the panko crumbs on top. Broil until the panko crumbs have browned, 1 to 2 minutes.
- Remove from the broiler, let cool slightly, spoon onto a plate, and eat.
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