Mushroom Mac n Cheese with Bacon and Blue Cheese

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Love this! It’s one of several variations on my Baked Macaroni and Cheese with Buttered Crumb Topping. I did this one for a cooking class called “Elbow Room”.

Directions

Preheat oven to 350ºF. Spray a 2-quart casserole with cooking spray; set aside.
Cook macaroni as directed on package; drain. Transfer to prepared casserole; set aside.
While macaroni is cooking, cook bacon until crisp. Remove to paper towels; reserve drippings. Chop bacon.
Add onion and mushrooms to the pan with the bacon drippings; sauté until vegetables are soft. Season with salt and pepper.
Stir mushroom mixture into pasta. Stir in parsley and bacon.
Heat butter in a medium saucepan. Stir in flour; cook for about 1 minute. Gradually whisk in milk and broth. Cook and stir over medium heat until mixture thickens and bubbles. Stir in Worcestershire sauce, mustard and a pinch of cayenne pepper. Stir in cheese; stir until smooth. Season to taste with salt and pepper.
Stir cheese sauce into macaroni.
Bake 25 minutes. Remove from oven. Scatter topping over casserole.
Return to oven; bake 5 minutes more or until bubbly and lightly browned on top.
Let stand 10 minutes before serving. Garnish with chopped fresh parsley.

Yield:	Serves 4-6

What's Needed:

8 ounces macaroni or other tubular pasta? (about 2 cups uncooked pasta)
3 slices best quality bacon
1 medium onion, chopped
8 ounces mushrooms, sliced
¼ cup minced fresh parsley
3 tablespoons butter
3 tablespoons flour
1 -2/3 cups milk
1/3 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 cup crumbled Maytag blue cheese
2 cups shredded white Cheddar cheese
Pinch cayenne pepper
Salt and pepper to taste
Topping:
½ cup crumbled Maytag blue cheese
½ cup fresh soft bread crumbs

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Recipe brought
to you by Amy Tobin

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