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Macaroni and Cheese with Mushrooms, Bacon and Shallots

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Each year in early September Kennett Square, Pennsylvania (Mushroom capital of the World!) hosts a weekend long Mushroom Festival!

They also host the Amateur Mushroom Cook Off which used to feature mushroom soups and now showcases mushroom appetizers.  I competed in the cook off for the past four years, so I was thrilled when I was asked to be a judge this year!  I will admit that It felt kind of weird to be on the other side of the table this year.  But, it was certainly fun to be able to taste all the delicious entries!

Along with judging I was invited to do a cooking demonstration!  This Macaroni and Cheese with Mushrooms, Bacon and Shallots was the recipe I demonstrated.  I first developed this recipe when I was on Food Network’s America’s Best Cook.  It’s a more grown-up macaroni and cheese with fontina and gruyere cheese that is layered with caramelized crimini mushrooms, shallots and crispy bacon, then it’s topped with toasted lemon and parsley scented bread crumbs.  YUM!!!

My other Macaroni & Cheese Recipes:

Macaroni & Cheese for a Crowd (mild and cheesy, serves up to 25 people)

Macaroni & Cheese for a Smaller Crowd (serves 10-12 people)

Cheeseburger Macaroni and Cheese

Slow-Cooker Macaroni and Cheese

Amateur Mushroom Cook Off:

Congrats to all the finalists!  You all did a great job!

(The winning recipes will soon be posted on the Mushroom Festival website)

Jane Henry (Avondale, PA) – Baby Bella Shrimp Bangers
Katie Hagerty (Garnet Valley, PA) – Mushroom Medley Flatbread
Danielle Sanderson (Philadelphia, PA) – Cremini & Caramelized Onion Tartlets – Second Place
Devon Delaney (Westport, CT) – Saigon Summer Salad Rolls
Nancy MacKenzie (Newtown Sq., PA) – Baby Bello ‘Shroom Taco Bites – Third Place
Kathleen Harman (Abbottsown, PA) – Mushroom Taquitos – First Place 

Cooking Demonstration:

Along with the judging, I was asked to do a mushroom cooking demonstration and talk a little bit about my cooking contest experiences.  I decided to use my favorite mushroom flavor combination, caramelized crimini mushrooms, bacon and shallots, in three different dishes: Macaroni & Cheese, Nachos and Empanadas.  There was a really great crowd despite the high heat and humidity! …maybe the smell of mushrooms cooking in bacon fat lured them in ( :

Recipes:

Click Link to go to the post and scroll down:

Kennett Square Ultimate Mushroom, Bacon & Shallot Nachos 

Spinach, Bacon & Mushroom Empanadas w/ Gruyere Cheese Dipping Sauce

THANK YOU FOR SPENDING SOME TIME IN THE CLOUD WITH ME!  I HOPE YOU ENJOY THE RECIPES!  TINA ( :

Print Recipe
 Macaroni and Cheese with Mushrooms, Bacon and Shallots
A more grown-up macaroni and cheese with fontina and gruyere cheese that is layered with caramelized crimini mushrooms, shallots and crispy bacon, then it's topped with toasted lemon and parsley scented bread crumbs.  YUM!!!  
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Servings
8-12
Ingredients
Mushroom Mixture:
  • 6 strips bacon cut into thin pieces
  • 1 cup shallots thinly sliced
  • 6 cups crimini (baby bella) mushrooms thinly sliced
  • 1/2 teaspoon salt (I used coarse kosher)
  • 1/4 teaspoon pepper
  • 2 tablespoons dry marsala wine
  • 2 tablespoons flat leaf parsley
Cheese Sauce:
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt (I used coarse kosher)
  • 1/4 teaspoon pepper
  • 4 cups whole milk
  • 1 teaspoon worcestershire sauce
  • 2 cups each fontina and gruyere cheese shredded
Macaroni
  • 3 quarts water
  • 3 tablespoons kosher salt
  • 3 cups uncooked macaaroni pasta
Toppings:
  • 1 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1/4 teaspoon salt
  • 2 tablespoons flat leaf parsley chopped
  • 1/2 teaspoon lemon zest (optional)
Servings
8-12
Ingredients
Mushroom Mixture:
  • 6 strips bacon cut into thin pieces
  • 1 cup shallots thinly sliced
  • 6 cups crimini (baby bella) mushrooms thinly sliced
  • 1/2 teaspoon salt (I used coarse kosher)
  • 1/4 teaspoon pepper
  • 2 tablespoons dry marsala wine
  • 2 tablespoons flat leaf parsley
Cheese Sauce:
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt (I used coarse kosher)
  • 1/4 teaspoon pepper
  • 4 cups whole milk
  • 1 teaspoon worcestershire sauce
  • 2 cups each fontina and gruyere cheese shredded
Macaroni
  • 3 quarts water
  • 3 tablespoons kosher salt
  • 3 cups uncooked macaaroni pasta
Toppings:
  • 1 cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1/4 teaspoon salt
  • 2 tablespoons flat leaf parsley chopped
  • 1/2 teaspoon lemon zest (optional)
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Rating: 0
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Instructions
  1. Preheat oven to 350
Mushroom Mixture:
  1. In large skillet over medium heat, cook bacon until crispy.
  2. Use slotted spoon to remove to paper towel lined plate.  Pour off all but two tablespoons bacon fat.
  3. Add shallots, mushrooms, salt and pepper to pan.
  4. Cook over medium heat for about 8 minutes or until the released mushroom juices have cooked off.
  5. Deglaze the pan with the marsala wine and add the parsley.
  6. Cook for about 15 more minutes or until the mushrooms and shallots are caramelized.  (If they start to stick to the pan, you can add a tablespoon or two of water - it will loosen the mixture up and then cook off.)
  7. Stir the bacon into the mixture, cover and keep warm.
Cheese Sauce:
  1. Melt butter in large saucepan over low heat.  Stir in flour, mustard, salt and pepper.
  2. Cook and stir for a minute or two.  Slowly whisk in the milk.
  3. Cook over medium low heat, whisking frequently until the mixture thickens a bit, (about 8 minutes and 155-160 degrees on instant read thermometer.)
  4. Take pan off heat and stir in Worcestershire sauce and cheeses.
  5. Stir until cheeses are melted and smooth.  Cover and keep warm.
Macaroni:
  1. Bring water to boil over high heat.
  2. Add salt and stir to dissolve.  Stir in macaroni and cook about 1 minute less than box directions.
  3. Drain and pour into 13" x 9" x 2" baking dish.
Assemble & Bake:
  1. Stir cheese sauce into the macaroni.
  2. Sprinkle the mushroom mixture evenly over the macaroni mixture.
  3. Top with the bread crumbs.
  4. Bake at 350 for 30 minutes.
  5. Top with parsley and lemon zest, if desired.

Reader Interactions

Comments

  1. Missed you this year! With all of the cooking events I have coming up, I didn’t enter to compete this year…..I bet that the audience was enthralled by your presentation!

    Reply

    • Hi Laurie! Missed seeing you too! We had a great time – despite it being a total scorcher w/crazy heat & humidity! Hope to meet up soon! Tina ( :

      Reply

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