"Stuart Faber of Los Angeles, California, writes: "When I'm not in my law office, I fly my own plane and write for In Flight USA, a magazine for private pilots. One of my favorite things to do when landing someplace new is to find a restaurant and ask if I can work for free. I've found some of my best recipes this way. Usually the chefs will let me hang out for a few days and help, but some do look at me a little strangely."
A dressed-up version of a dinnertime classic...."
INGREDIENTS
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1 pound small elbow macaroni (about 4 cups)
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4 tablespoons (1/2 stick) butter
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3/4 pound mushrooms, chopped
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1 small onion, finely chopped
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1 tablespoon all purpose flour
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3/4 teaspoon dry mustard
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 1/2 cups whole milk
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3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
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1/4 cup chopped fresh parsley
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8 slices thick-cut bacon, chopped
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1 cup fresh breadcrumbs made from crustless French bread