Grown-Up Macaroni and Cheese
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Description
Creamy homestyle macaroni and cheese with ingredients for the discriminating palate. This is a casserole dish, best for the nights that the kids are out and you want to surprise someone with a special occasion comfort food.
Ingredients
- 1 ounce dried porcini mushrooms
- 1 (8 ounce) package small shell pasta
- ¼ cup unsalted butter
- 1 leek, finely chopped
- 1 small shallot, finely chopped
- ¼ cup all-purpose flour
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon ground black pepper
- 1 cup milk, warmed
- 1 tomato, chopped
- 2 tofu hot dogs, sliced 1/8-inch thick
- 6 ounces grated Cheddar cheese
- 3 ounces Brie cheese, rind removed and cut into cubes
- 2 ounces grated Asiago cheese
- ¼ cup milk
- ⅓ cup bread crumbs
- 1 teaspoon ground paprika
Directions
- 1. Place porcini mushrooms in a small bowl. Cover with warm water. Let soak until rehydrated, 20 to 30 minutes. Drain and chop coarsely.
- 2. Preheat oven to 425 degrees F (220 degrees C).
- 3. Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- 4. Melt butter in a large pot over medium heat. Add leek and shallot; cook and stir until softened, about 2 minutes. Reduce heat to low; whisk in flour, Worcestershire sauce, and pepper. Pour in 1 cup warmed milk slowly, stirring constantly, until incorporated. Simmer sauce until thickened, about 5 minutes.
- 5. Stir chopped mushrooms, tomato, and tofu hot dogs into the sauce; fold in pasta. Stir in Cheddar cheese, Brie cheese, and Asiago cheese until melted.
- 6. Pour pasta and cheese mixture into a 9-inch square casserole dish. Drizzle 1/4 cup milk on top if mixture seems too thick. Top with bread crumbs and paprika. Cover dish with aluminum foil.
- 7. Bake in the preheated oven until bubbling in the center, about 20 minutes.
Nutrition Facts
serving: 4 1/2 cups
calories: 770.8 kcal
carbohydrates: 67.7 g
protein: 38.2 g
saturated fat: 23.9 g
cholesterol: 115.2 mg
sodium: 815.3 mg
fiber: 4.7 g
sugar: 8.5 g
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