May 28th, 2008

White Sauce Ingredients:
4 tbsp butter
1/4 cup flour
4-1/2 cups milk
1/8 tsp grated nutmeg

Other Ingredients:
3 tbsp butter
2 8-oz packages sliced white mushrooms
1-1/2 cups sliced shiitake mushrooms
1-1/2 cups sliced porcini mushrooms
1/2 cup finely chopped onionss
3 cloves chopped garlic
1/2 tsp salt
1/2 tsp pepper
1 1-lb package elbow macaroni
2 cups shredded asiago (or shredded parmesan) cheese
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
3/4 cup buttered bread crumbs (see note below)

Cook macaroni until very tender. Drain well and set aside.

While macaroni is cooking, chop mushrooms, shallots, and garlic and set aside. In a separate bowl, combine cheeses and set aside.

In a 2-quart saucepan, melt 4 tbsp. butter over medium heat. Add flour and stir well. Cook mixture about 1 minute, stirring constantly. Add milk. While stirring constantly, increase heat to medium high, bring mixture to a boil, and cook 1 minute more. Remove pan from heat and stir in nutmeg. Add all but 1 cup of cheese and stir until melted. Cover to keep warm and set aside.

In a very large saucepan, melt 3 tbsp. butter over medium heat. Add mushrooms, onions, garlic, salt, and pepper. Sauté until all liquid has evaporated. Add cheese sauce to mushroom mixture and stir to combine. Add macaroni and stir to combine, being careful not to break macaroni. Spoon into a 9x13 baking dish. Sprinkle top with remaining cup of cheese, then buttered bread crumbs. Bake at 350 degrees until lightly browned and bubbling, about 30 minutes.

Buttered Bread Crumbs:
In a Cuisinart, grind up 2-3 slices of white bread, fresh or stale, it doesn't matter. Melt 2-3 tbsp. butter in a small sauté pan, add bread crumbs, and sauté until lightly browned. Use immediately and discard what you don't use.

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