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!!!
In large skillet over medium heat, cook bacon until crispy.
Use slotted spoon to remove to paper towel lined plate. Pour off all but two tablespoons bacon fat.
Add shallots, mushrooms, salt and pepper to pan.
Cook over medium heat for about 8 minutes or until the released mushroom juices have cooked off.
Deglaze the pan with the marsala wine and add the parsley.
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.)
Stir the bacon into the mixture, cover and keep warm.
Melt butter in large saucepan over low heat. Stir in flour, mustard, salt and pepper.
Cook and stir for a minute or two. Slowly whisk in the milk.
Cook over medium low heat, whisking frequently until the mixture thickens a bit, (about 8 minutes and 155-160 degrees on instant read thermometer.)
Take pan off heat and stir in Worcestershire sauce and cheeses.
Stir until cheeses are melted and smooth. Cover and keep warm.
Bring water to boil over high heat.
Add salt and stir to dissolve. Stir in macaroni and cook about 1 minute less than box directions.
Drain and pour into 13" x 9" x 2" baking dish.
Assemble & Bake:
Stir cheese sauce into the macaroni.
Sprinkle the mushroom mixture evenly over the macaroni mixture.
Top with the bread crumbs.
Bake at 350 for 30 minutes.
Top with parsley and lemon zest, if desired.
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Macaroni and Cheese with Mushrooms, Bacon and Shallots https://www.epicuricloud.com/mushroom-festival-macaroni-and-cheese-with-mushrooms-bacon-shallots/ September 8, 2014