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.