Three Cheese and Shiitake MacBy · Apr 14 2011 · Comments
- 14.5 ounce box macaroni
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups half and half
- 3 cups white cheddar cheese
- ¼ cup goat cheese
- ½ cup gorgonzola
- 4 ounces shiitake mushrooms sliced and stem on
- 1.5 teaspoons salt
- 3 tablespoons flat leaf parsley, finely chopped
- 1 cup fresh brioche bread crumbs
Pre-heat oven to 350°.
Cook the macaroni in a large pot according to the directions on the box and drain. Return the macaroni to the pot and toss with the olive oil.
In a medium size saucepan, melt the butter over low heat. Whisk in the flour and cook for 1 minute. Stir in the half and half and increase the heat to medium. Bring to a gentle simmer and cook for 10 minutes or until thickened. Stir in the cheeses until fully melted and incorporated into the half and half. Fold in the mushrooms, parsley and salt.
Pour the sauce over the pasta, mix and transfer to a 9x 13” casserole dish. Spread the bread crumbs on top and place in the oven. Bake for 30 minutes or until the top is golden brown and crusty. Cool for 5 minutes and serve.