Monday, January 11, 2010

Macaroni w/ Bleu Cheese & Mushroom

This isn't your kid's Kraft mac & cheese! The bleu cheese and savory mushrooms really make this dish quite an amazing compliment to almost any entree. It's the simplicity of this dish that makes it so remarkable. It's mac & cheese with just a touch of extra effort.


1 lb. Macaroni
2 Tbsp. Olive Oil
1/2 C. Butter
1/2 lb. Mushrooms, sliced
2 C. Heavy Cream
1/2 lb. Bleu Cheese
Salt & Pepper

Add the macaroni to a large pan of boiling water with the olive oil and cook for 7-10 minutes until the pasta is just tender. Drain and rinse the macaroni under cold water. Return the pasta to the pan and set aside.

Melt the butter in a pan. Add the mushrooms and saute them until softened and golden, then season them with pepper. Preheat your oven to the Broil setting.

Add the heavy cream to the macaroni and crumble about 2/3 of the bleu cheese into the pan. Heat slowly for a few minutes, stirring, until the cheese is melted. Season with pepper.

Transfer the macaroni and cheese to an oven safe container and top with mushrooms and the last of the bleu cheese. Place it under the broiler for 2-3 minutes until lightly browned.

1 comment:

Foodie Mami said...

Not your moms mac and cheese, that for sure. There's almost nothing better then mushrooms sauteed in butter. This recipe is genius! From the creaminess that both the heavy cream and bleu cheese bring and savory meatiness from the mushroom makes a simple side into a great main dish. Thanks, I will definitely try this one.