Porcini Mac and Cheese

Porcini Mac and Cheese

Mac and Cheese with a fall twist: pumpkin ale!

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 8 oz bread crumbs
  • 1 package pasta
  • 1.5 pt cheese
  • 1 tsp salt
  • 8 oz water
  • 1 package mushrooms
  • 8 oz mushrooms
  • 1.3 pt milk
  • 4 oz beer
  • 1.5 oz flour
  • 1 clove garlic
  • 3 oz butter
  • 1 shallot
  • Step 1

    Preheat oven to 350°. In a small bowl, combine dried porcini mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Set aside mushrooms. Cook pasta according to package directions for al dente.

    Step 2

    Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved porcini mushrooms.

    Step 3

    Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.

    Step 1

    Bake, uncovered, 35-40 minutes or until golden brown.

    Step 2

    Preheat oven to 350°.

    Step 3

    Transfer to a greased 13x9-in. baking dish. Top with bread crumbs.

  • 1 cup bread crumbs
  • Step 4

    Drain pasta; add to mushroom mixture and toss to combine.

    Step 5

    Cook pasta according to package directions for al dente.

  • 1 package pasta
  • Step 6

    Stir in cheeses, salt and reserved mushrooms.

  • 2 cup cheese
  • 1 cup cheese
  • 1 tsp salt
  • Step 7

    Remove with a slotted spoon, discard liquid; rinse and finely chop.

    Step 8

    In a small bowl, combine dried mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened.

  • 1 cup water
  • 1 package mushrooms
  • Step 9

    Cook and stir 3-4 minutes or until slightly thickened.

    Step 10

    Gradually stir in milk and beer. Bring to a boil, stirring constantly.

  • 2.5 cup milk
  • 0.5 cup beer
  • Step 11

    Stir in flour until blended.

  • 3 tbsp flour
  • Step 12

    Add garlic; cook 1 minute longer.

  • 1 clove garlic
  • Step 13

    In a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender.

  • 6 tbsp butter
  • 1 cup mushrooms
  • 1 shallot
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