taleggio mac & cheese with sauteed mushrooms
Taleggio cheese is an Italian soft, stinky cheese that added great unique flavor to the usual mac and cheese. I added some mushrooms for earthiness and the White Cheddar Cheez Its for crunch.
prep time
5 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon butter
- 1 pound penne pasta or any pasta of your choice
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- salt
- 10 ounces can evaporated milk
- 1 egg
- 1 teaspoon dry mustard
- 8 ounces Taleggio cheese cut into pieces
- 1 teaspoon cornstarch
- juice of - 1 lemon
- 1 1/2 cups crushed Cheez Its crackers
- 4 tablespoons butter melted
- fresh chives
How To Make taleggio mac & cheese with sauteed mushrooms
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Step 1Butter a 2-quart baking dish with butter. Set aside. Place a pot of heavily salted water over high heat and bring to a boil. Cook the pasta until done. Drain and reserve 3 tbsp of the pasta water.
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Step 2While the pasta is cooking add the olive oil to a saucepan and add the mushrooms. Let cook until the mushrooms are browned and have given up their moisture.
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Step 3In another large saucepan add the evaporated milk, pasta water, egg, dry mustard, and season with salt. In a bowl combine the cheese, cornstarch and lemon juices. Place the saucepan over medium heat and heat for 2 minutes. Begin to add the cheese mixture whisking until all the cheese is melted and incorporated into a cheese sauce.
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Step 4Mix the mushrooms with the pasta then stir in the cheese mixture. Place in the prepared baking dish. Mix the crackers with the melted butter and sprinkle on top of the mac & cheese. Place under the broiler until the crackers are browned. Garnish with chives
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