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1
Bring a large pot of heavily salted water to a boil over high heat.
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2
Add the macaroni and cook until al dente, about 5 minutes.
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3
Drain in a colander over the sink and rinse with cold water and set aside.
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4
In a large saute pan over medium to high heat, add the olive oil and 1 tablespoon of butter to the pan.
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5
Once the oil is shimmering and the butter begins to bubble, add the minced shallots and garlic.
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6
Just before the garlic and shallots begin to color, about 2 minutes, toss in the sliced mushrooms and season with a generous amount of kosher salt.
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7
Give the pan a good toss once or twice to evenly coat the mushrooms in the oil, cook on high for about 4 minutes.
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8
Lower the heat to medium and immediately pour in the white wine to pick up all the bits from the bottom of the pan.
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9
Add the thyme, hominy, and a tablespoon of butter to the pan, continue to cook for another 3 minutes.
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10
Remove from heat and set aside.
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11
Preheat the oven to 350.
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12
In the saucepot used to cook the pasta, pour in the milk and warm over medium heat, being careful to not boil.
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13
Meanwhile, melt the remaining tablespoon of butter in a large saute pan and whisk in the flour to form a light blonde roux.
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14
Slowly add the warm milk while whisking constantly to avoid lumps.
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15
Cook over low heat whisking constantly for about 4 minutes until the bechamel thickens and coats the back of a spoon.
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16
Transfer the bechamel into the large pot used to warm the milk.
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17
Add the macaroni, mushroom and hominy mixture, cheddar cheese and half of the Pecorino to the bechamel, and gently fold to combine.
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18
Spread in an even layer into an oven safe baking dish and sprinkle with the remaining Pecorino.
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19
Bake for 20 minutes until the cheese melts and the top layer becomes golden brown.
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20
Sprinkle with freshly chopped flat-leaf parsley, and serve immediately.
