Porcini & Broccoli Mac & Cheese
By @kellysalwayscooking
Serves 2-4 people
Ingredients:
Instructions:
Preheat oven to 375 F.
Place porcini mushrooms in a bowl and cover with one cup of hot water. Set aside for 20 minutes. Remove the mushrooms with tongs and place on a cutting board, then chop them into bite-sized pieces. Place paper towels or a coffee filter into a fine mesh sieve set atop a bowl or a measuring cup and pour the porcini soaking liquid through; this will remove any grit and leave you with a porcini broth you will use to flavor your cheese sauce.
Steam or blanch broccoli florets until bright green (this should only take a few minutes); set aside.
In a large oven-safe saucepan or cast-iron skillet, melt the butter over medium heat. (If you don’t have an oven-safe skillet, you can do this in a large pan and transfer the mixture to a baking dish prior to putting it in the oven) Add chopped onion and saute until translucent, about 5 minutes. Add chopped porcini mushroom to the pan and sauté for one minute more. Sprinkle the flour over the vegetables and stir to coat. Continue stirring for 1-2 minutes, then add the reserved porcini broth in a slow and steady stream. Stir, then add the milk in a slow and steady stream. Add the mustard powder, salt, and pepper. Continue stirring until the mixture thickens, which should take 3-5 minutes. Remove from the heat. Stir in the 4 oz of cheddar cheese and 2 oz of the parmigiano reggiano, and continue stirring until melted and combined. Stir in the uncooked pasta and the broccoli florets. Make sure the mixture is distributed evenly throughout the pan (if your pan is not oven-safe, now is the time to transfer it to a greased baking dish).
In a small bowl, combine the remaining 1 oz of parmigiano reggiano and the panko and drizzle it with a little olive oil. Stir to combine, then sprinkle over the top of the mac and cheese. Bake at 375 F for 20-25 minutes until it starts to bubble and become golden; broil for an additional couple of minutes to brown the top.
Serves 2-4 people
Ingredients:
- 8 oz fresh pasta
- 4 oz cheddar cheese, grated
- 3 oz parmigiano reggiano, grated
- 1 onion, chopped
- 1 tbsp butter
- 1 oz dried porcini mushrooms, rinsed
- 1 head of broccoli, florets only, chopped
- 3 tbsp flour
- 2 1/2 c milk
- 1 tsp mustard powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 c panko
- extra virgin olive oil
Instructions:
Preheat oven to 375 F.
Place porcini mushrooms in a bowl and cover with one cup of hot water. Set aside for 20 minutes. Remove the mushrooms with tongs and place on a cutting board, then chop them into bite-sized pieces. Place paper towels or a coffee filter into a fine mesh sieve set atop a bowl or a measuring cup and pour the porcini soaking liquid through; this will remove any grit and leave you with a porcini broth you will use to flavor your cheese sauce.
Steam or blanch broccoli florets until bright green (this should only take a few minutes); set aside.
In a large oven-safe saucepan or cast-iron skillet, melt the butter over medium heat. (If you don’t have an oven-safe skillet, you can do this in a large pan and transfer the mixture to a baking dish prior to putting it in the oven) Add chopped onion and saute until translucent, about 5 minutes. Add chopped porcini mushroom to the pan and sauté for one minute more. Sprinkle the flour over the vegetables and stir to coat. Continue stirring for 1-2 minutes, then add the reserved porcini broth in a slow and steady stream. Stir, then add the milk in a slow and steady stream. Add the mustard powder, salt, and pepper. Continue stirring until the mixture thickens, which should take 3-5 minutes. Remove from the heat. Stir in the 4 oz of cheddar cheese and 2 oz of the parmigiano reggiano, and continue stirring until melted and combined. Stir in the uncooked pasta and the broccoli florets. Make sure the mixture is distributed evenly throughout the pan (if your pan is not oven-safe, now is the time to transfer it to a greased baking dish).
In a small bowl, combine the remaining 1 oz of parmigiano reggiano and the panko and drizzle it with a little olive oil. Stir to combine, then sprinkle over the top of the mac and cheese. Bake at 375 F for 20-25 minutes until it starts to bubble and become golden; broil for an additional couple of minutes to brown the top.
