Mac 'n' Cheese

Name: Mac 'n' Cheese
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: Sea salt; 1 pound dry strascinati, strozzapreti, orechiette, cavatelli, or rigatoni pasta; 4 tablespoons unsalted butter, plus 1 tablespoon for buttering baking dish; 4 slices day-old country bread, cut into 3/4-inch cubes; 2 tablespoons minced fresh thyme leaves; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups oyster mushrooms, turmpet mushroomr, or hen o' the woods, wiped clean, trimmed and left whole, if small, or cut lengthwise, in half or thirds, if large; 2 tablespoons extra virgin olive oil, optional; 1 cup white wine; 1 cup heavy cream; 1 cup milk, or as needed; 10 ounces, or more, as needed, Cato Corner Bloomsday cheese, or Gruyère, or Emmental, grated or finely chopped; Zest of 2 lemons, finely grated; 1/4 cup roughly chopped fresh parsley leaves; Black pepper, freshly ground

Recipe from Maximo Lopez May

Adapted by Elaine Louie

Total Time: 1½ hours
Rating: 4(397)
Comments: Read comments

Can mac ‘n’ cheese be haute? Yes, in the hands of Maximo Lopez May, the executive chef of Wall & Water at the Andaz Wall Street Hotel in Manhattan, who adds exotic mushrooms. “It only works if the mushrooms are great,” he said, “so go for elegant ones, like chanterelles or trumpets.” If your budget doesn’t allow for those, then use oyster mushrooms, hen o’ the woods or cremini. But use a mix. —Elaine Louie

Featured in: The Temporary Vegetarian: Mac 'n' Cheese

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Ingredients

Yield:4 servings

Sea salt
1pound dry strascinati, strozzapreti, orechiette, cavatelli, or rigatoni pasta
4tablespoons unsalted butter, plus 1 tablespoon for buttering baking dish
4slices day-old country bread, cut into ¾-inch cubes
2tablespoons minced fresh thyme leaves
1small onion, finely chopped
2cloves garlic, minced
4cups oyster mushrooms, turmpet mushroomr, or hen o' the woods, wiped clean, trimmed and left whole, if small, or cut lengthwise, in half or thirds, if large
2tablespoons extra virgin olive oil, optional
1cup white wine
1cup heavy cream
1cup milk, or as needed
10ounces, or more, as needed, Cato Corner Bloomsday cheese, or Gruyère, or Emmental, grated or finely chopped
Zest of 2 lemons, finely grated
¼cup roughly chopped fresh parsley leaves
Black pepper, freshly ground

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 10 to 13 minutes, depending on the size of the pasta. Drain and set aside.
Step 2
In a small pan over medium heat, melt 4 tablespoons butter. Remove from heat and set aside. In a small bowl, combine bread, thyme, and half the melted butter. Mix and set aside.
Step 3
In a large sauté pan over medium heat, combine remaining melted butter, onion and garlic. Sauté until onion is translucent, 3 to 5 minutes. Add mushrooms, adding olive oil if pan looks dry, and sauté until tender, about 12 minutes.
Step 4
When the mushrooms are tender, add wine and stir until it has evaporated. Add cream and 1 cup milk, and bring to a boil. Add the pasta, 10 ounces grated cheese, lemon zest and chopped parsley. Mix well, and season with salt and pepper to taste. If desired, add more milk and cheese as needed for a creamy, cheesy sauce.
Step 5
Butter a 10-inch diameter baking dish, 3- to 4-inches deep. Pour in pasta mixture, and top with bread mixture. Bake, uncovered, until the bread turns golden brown, 7 to 10 minutes. Serve hot.

Ratings

4 out of 5

397 user ratings

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Comments

Casey7 years ago

The wine, lemon zest and cheese are a great combo. My pasta came out a bit chewy after baking. Doubled garlic and thyme, used more butter and no cream, and crumbled left over chunks of cheese on top before baking.

Casey7 years ago

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