I'm aware that the last several (um... many) posts have been fairly cheese-centric. But really, what did you expect from me? And I feel no shame whatsoever, so here's the cheesiest recipe yet. And don't you just want to dive right into it?
(it's quite embarrassing how often I've stopped writing for a few minutes and just sat ogling this masterpiece)
If I could do so without getting incredibly fat (I can only dream), I'd eat macaroni cheese every day, for breakfast, lunch and dinner. However, that wouldn't make for a very interesting blog, so sometimes I try to mix it up a bit. There are very few things that make a dish of creamy pasta with a crispy cheese topping better... but garlic mushrooms are definitely one of them.
I reeeally shouldn't be writing this post at quarter to one, when I haven't had any lunch yet. It's making me so hungry. I think I may need to go and eat allll the cheese.
(I'm off to a wedding tomorrow though and if I want there to be any chance of me fitting into my dress, I should probably not eat all the cheese. This makes me a bit sad)
Garlic mushroom macaroni cheese
Serves 3-4
300g pasta
60g butter
½ onion, finely diced
4 cloves garlic, finely sliced
200g mushrooms, cut into ½cm dice
2tbsp plain flour
250ml milk
100g cheddar, grated
50g vegetarian parmesan or pecorino, finely grated
Heat the oven to 200°C (Gas Mark 6 / 400°F).
Boil the pasta according to the packet's instructions.
Meanwhile, melt half of the butter in a large saucepan, and add the garlic, onion and mushrooms. Cook over a medium-low heat for 10 minutes, until the mushrooms have cooked down and released some liquid. Push the mushroom mixture to the edge of the pan, and melt the remaining butter in the gap created. Add the flour, and stir it into the melted butter. Cook for 1 minute, stirring constantly (it doesn't matter if some of the mushrooms get dragged into the mix). Add the milk a little at a time and begin to incorporate the mushrooms, stirring continually to create a white sauce. Then add the cheddar, and stir until the cheese has melted.
Drain the pasta, and add it to the sauce. Stir to combine. Transfer the mixture to a suitably sized baking dish, and sprinkle over the grated pecorino. Bake for 20 minutes, or until the cheese is melted and bubbly.
Hanna says
OH LORD PLEASE let me eat this right now!!!!!
Kiersten @ Oh My Veggies says
I looove mac & cheese, especially when it has veggies added. This sounds so good!
Emma @ Food, Fork and Good says
Ahhh look at that slightly more cooked cheese on top. Oh yeeah, I could eat that. Totally.
Leigh says
I've been eating cheese at every meal too. Specifically, I am on a goat cheese kick. I did polenta with goat cheese, sauteed onions, and salsa tonight. I've actually been planning my recipes around "hmm what can I put cheese in..."
Leigh
hystericalmoons.blogspot.com
Becca @ Amuse Your Bouche says
Ooh that polenta sounds great :)
Marie-Anne says
You definitely can't go wrong with garlic mac & cheese. :) The dish looks incredibly comforting and creamy too.
(You're appealing to my inner Frenchness).
Take care!
Ashlee Christopher says
This looks fabulous for real I just got sooo hungry! Thank you for being such a big help with the blog hop last week! Excited to be following your blog!
Eileen says
Oh, see, now I want an entire pan of this--and I would definitely end up eating the entire pan (eventually), as the other member of my household hates mushrooms with a fiery passion. There's nothing wrong with cheese--in fact, there's everything right. :)
Becca @ Amuse Your Bouche says
Haha yeah I put 'serves 3-4' because that's how many it really SHOULD serve... but there's no way that happened in my house haha
Ellen B Cookery says
You can keep these cheesy recipes coming... I'm loving it!
[email protected] says
Yum! Love all of the cheesiness!
Cooking Rookie says
Wow, so yummy! Seriously... drooling :-). If one has to be ashamed of loving cheese, then I am blushing ;-)