Campanile'S Macaroni And Cheese With Mushrooms

Name: Campanile'S Macaroni And Cheese With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bechamel; 1/2 ounce dried porcini mushrooms; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1/3 cup minced onion; 1 dried red chile (preferably Japanese), whole; 1 small bay leaf; Kosher salt; 2 cups whole milk; Macaroni; 3/4 pound penne; 1 tablespoon extra-virgin olive oil; 1/2 ounce dried morels; 2 tablespoons unsalted butter; 1/2 cup finely chopped onion or shallot; Kosher salt; 2 fat garlic cloves, halved, green shoots removed, and minced; 6 ounces fresh wild mushrooms, such as hedgehogs, maitake, or oyster mushrooms, washed and quartered or cut into thick slices; 11/2 teaspoons chopped fresh thyme leaves; 2 tablespoons chopped fresh flat-leaf parsley; Freshly ground black pepper; 3 ounces Gruyere cheese, grated (3/4 cup, tightly packed); 11/2 ounces Parmesan cheese, grated (1/3 cup, tightly packed); 3 ounces fresh mozzarella, finely chopped (about 3/4 cup); 1/4 cup fresh or dried bread crumbs

Servings: persons

Bechamel
1/2 ounce dried porcini mushrooms
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/3 cup minced onion
1 dried red chile (preferably Japanese), whole
1 small bay leaf
Kosher salt
2 cups whole milk
Macaroni
3/4 pound penne
1 tablespoon extra-virgin olive oil
1/2 ounce dried morels
2 tablespoons unsalted butter
1/2 cup finely chopped onion or shallot
Kosher salt
2 fat garlic cloves, halved, green shoots removed, and minced
6 ounces fresh wild mushrooms, such as hedgehogs, maitake, or oyster mushrooms, washed and quartered or cut into thick slices
11/2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
3 ounces Gruyere cheese, grated (3/4 cup, tightly packed)
11/2 ounces Parmesan cheese, grated (1/3 cup, tightly packed)
3 ounces fresh mozzarella, finely chopped (about 3/4 cup)
1/4 cup fresh or dried bread crumbs

1
Put the porcini in a bowl with 1 c hot water. Steep for 30 min. Drain through a cheesecloth-lined strainer. Squeeze them over the strainer, then rinse well in several changes of water, swishing around til there's no sand. Squeeze dry, chop coarsely, save. Measure out 3/4 c of the soaking liquid. Repeat with morels & 11/2 c hot water. Slice lengthwise.
2
In a med saucepan over med heat, melt the butter add the flour. Stir til roux is barely golden, 3 - 5 min. Add onion, chile, & bay leaf and cook, stirring, til the onion softens and the raw onion smell is gone. Add 1/4 t salt. The roux will thicken, then loosen. Whisk in milk and mushroom liquid all at once. Bring to a simmer, whisking constantly.
3
Turn heat to low and simmer, stirring often with a rubber spatula so that nothing sticks to the sides and bottom. Do not allow flour to scorch!. Simmer about 15 min, til there is no raw flour taste & sauce is thick. Remove from the heat and press through a sieve immediately. The bechamel can be stored for a few days in the refrigerator with plastic placed on the surface. To reheat, whisk vigorously.
4
Bring a large pot of salted water to a boil & add the penne. Cook for a min less than usual, more al dente. Drain and toss with XVOO. Set aside.
5
Preheat the oven to 400. Butter a 2 Qt baking dish.
6
Heat 1 T butter in a wide, heavy saucepan and add onion and 1/2tsp salt. Cook til tender, about 5 min. Add mushroom liquid. Bring to boil & cook til reduced by 3/4 to a thick gravy coating the mushrooms and bottom of pan. Rub thyme between your palms, stir into the mushrooms along with 1T parsley, s & p. Stir in bechamel
7
In a lg bowl, toss penne, bechamel, mushrooms, the Gruyere, all but 2T of Parm & mozza. Spoon into baking dish. Combine bread crumbs, the rest of Parmesan, and remaining T parsley and sprinkle over the top. Dot with rest of butter.
8
Cover dish with foil bake 40 min, til bubbling. Uncover, turn heat down to 375 bake 10 min til the top has browned. Serve

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Bechamel, 1/2 ounce dried porcini mushrooms, 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, and more.

Yes, Campanile'S Macaroni And Cheese With Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!