Macaroni & Cheese with Portobello Mushrooms
Ingredients:
1/2 package cavatappi pasta noodles
1 large shallot, diced
1 tomato, diced
1/4 cup pancetta
1 cup baby portobello mushrooms, diced
1 tablespoon fresh oregano, chopped
2 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, rough chopped
1/2 cup asiago cheese, shredded
3/4 cup gruyère, shredded
1/2 cup pecorino romano, shredded
3/4 parmesan, shredded
1/2 cup mozzarella, shredded
1/2 cup fontina, shredded
2 eggs, beaten
3/4 cup whole milk
1/4 cup pasta sauce
4 tablespoons unsalted butter, cubed
Olive oil
Red pepper flakes, to taste
Salt and pepper, to taste
Directions:
Preheat oven to 350 degrees. In a medium pot, boil noodles in salted water with a bit of olive oil until al dente, about 5-7 minutes. Drain and return to the same pot used to cook noodles.
While noodles cook, heat one tablespoon butter in a large, flat pan over medium-high heat and sauté shallot for about 2 minutes. Add pancetta, mushrooms, tomatoes and oregano. Cook until mushrooms soften, an additional 4-6 minutes. Remove from heat and set aside.
In the pot with the pasta, stir in remaining butter, salt, pepper, and red pepper flakes until butter melts. Slowly stir in cheeses, reserving mozzarella and 1/4 cup of gruyère and parmesan cheeses. Spoon in hot mushroom mixture, other herbs, and stir until cheeses begin to melt. Add sauce, milk, and more salt and pepper if desired.
Transfer mixture into a medium baking dish brushed with olive oil and top with remaining cheeses. Bake for 40-45 minutes, or until cheese is completely melted and golden brown.
