Chanterelle mac & cheese

Ingredients for 8 servings

1 quart 2% milk
1 1/2 ounces flour
1 ounce butter, melted
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1/2 teaspoon paprika
1/2 teaspoon kosher salt
2 1/2 cups Gruyère, grated
3 pounds macaroni, cooked
2 cups chanterelles (or other mushrooms), chopped and sautéed
1 cup peas, cooked
1 cup Gruyère, grated
Italian (flat-leaf) parsley, rough chopped
1/2 cup Gruyère, grated
3 tablespoons melted butter
2 cups fresh breadcrumbs, dried a bit
4 ounces cream

90 min

Directions

1. Blend flour and butter and heat to simmer in large pot or saucepan. Add in the milk and spices, and stir briskly. Increase heat to medium-high and cook for 15 minutes. Add the 2 1/2 cups Gruyère and stir until melted. Reserve the sauce.

2. Mix the macaroni, chanterelles, peas, 1 cup Gruyère, and parsley with the reserved sauce and portion into baking vessels.
Sprinkle the 1/2 cup of cheese over the casserole. Mix the butter with the breadcrumbs and sprinkle evenly over the casserole. Pour the cream over all.

3. Bake at 375 degrees F for 35 minutes, or until golden brown and bubbly.

main courses, fall, multi-day, vegetarian October 14, 2019 00:54

Author https://blog.ciachef.edu/macaroni-che...