Mac and Cheese with Mushrooms
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Ingredients
- 500g (18oz) flat mushrooms
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
2 – 3 tbsp marjoram, chopped
225g (8oz) macaroni or ditalini
50g (2oz) butter
150g (5oz) onion, finely chopped
2 cloves garlic, crushed
50g (2oz plain flour
850ml (scant 1 1/2 pints) boiling whole milk
1/4 tsp Dijon or English mustard
1 tbsp chopped flat-leaf parsley (optional)
225g (8oz) freshly grated mature Cheddar cheese or a mix of Cheddar, Gruyère and Parmesan
25g (1oz) freshly grated Cheddar or Parmesan cheese, for sprinkling on top (optional)
sea salt and freshly ground black pepper
Method
Slice the flat mushrooms thinly. Sauté in batches in olive oil on a hot pan. Season well with salt and freshly ground black pepper, add marjoram – taste and correct seasoning.
Bring 3.4 litres (6 pints) water to the boil in a large saucepan and add 2 teaspoons of salt. Sprinkle in the macaroni and stir to make sure it doesn’t stick together. Cook according to the packet instructions until just soft. Drain well.
Meanwhile, melt the butter over a gentle heat, add the chopped onion and garlic, stir to coat, cover and sweat over a gentle heat for 6 - 8 minutes. Add the flour and cook over a medium heat, stirring occasionally, for 1 - 2 minutes.
Remove from the heat. Whisk the milk in gradually, season well with salt and pepper, then return to the boil, stirring constantly. Add the mustard, parsley, if using, and cheese. Add the sautéed mushrooms and well-drained macaroni and return to the boil. Season to taste and serve immediately.
Alternatively, turn into a 1.2 litre (2 pint) pie dish and sprinkle the extra grated cheese over the top (add some dried breadcrumbs if available for a crunchy top). Bake at 180°C/350°F/Gas Mark 4 for 15 - 20 minutes.
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