Asparagus Mushroom Mac 'n Cheese
Mac ‘n cheese is one of the my favorite comfort foods/side dishes (although it’s pretty good as a main course too…). One of things I love is that you can add a ton of different ingredients to make different version….from the very exotic to the most simple. In this recipe video, I make an Asparagus and Mushroom Mac ‘n Cheese with penne pasta, that I served with a roasted chicken. I love the asparagus/mushroom combo and of course, cheese, cream and pasta make just about everything better. Hope you enjoy it and leave a comment to let me know how it goes.
RECIPE FOR ASPARAGUS MUSHROOM MAC ‘N CHEESE
Recipe Overview and Keys to Success
- While simple to do, you really should cook the asparagus and the mushrooms separately. They have different cooking times, and really to get them right you need to separate them.
- I don’t make a roux for this mac ‘n cheese in the traditional sense, but you’ll see that I do make one. Adding a bit of flour to the cooking mushrooms, combines with the oil and makes a roux. That’s all you need, and it’s important for getting the right consistency.
- Finally, just like a normal mac ‘n cheese, the starch from the pasta will continue to thicken the sauce, so make sure it’s fairly thin when you put it into the oven
Ingredients for Asparagus Mushroom Mac ‘n Cheese (for 4)
- 4 asparagus stalks
- 6 medium size mushrooms
- 1/4 pound of penne pasta
- 1 teaspoon of flour
- 1 pint of heavy cream
- Pinch of thyme
- 1/4 cup grated gruyere cheese
- 2 tablespoons feta cheese
- 1/4 cup of bread crumbs
To make the Mac ‘n Cheese
- Blanch and shock the asparagus, set them aside
- Chop the mushrooms and sauté (seasoned with salt and pepper) in olive oil until they are golden brown, and tender
- Add a pinch of thyme & the flour
- The flour should absorb the oil and make a simple roux - just a little bit, not a big thick one like this - cook it for a few minutes
- Cook the penne in salted boiling water
- While the pasta cooks, slowly add the cream to the mushroom and flour mixture; stirring as you go
- This will make a mushroom cream sauce
- Once cooked to al dente, add the pasta to the cream sauce; and stir
- The pasta will further thicken the sauce; and if needed you can thin it out with more cream or water
- Add about a 1/4 cup of gruyere cheese and a couple tablespoons of feta cheese
- Stir to combine and melt the cheese; give it a taste and season with salt and pepper
- Chop the asparagus into small bit size pieces and add it to the pasta mixture
- Transfer the pasta and sauce into a baking dish, or small ramekins like the ones I use
- Top with a thin layer of bread crumbs
- Bake in a 400 degree oven for about 15 minutes; or until the top is browned
- Pull it out of the oven and let them cool for a few minutes
Hope you enjoy it!
Comments (3 )