-
1
Preheat oven to 400 degrees.
-
2
Place a large pot of water over high heat and cover.
-
3
Place a large saute pan with 2 tbsp oil or lard over medium heat.
-
4
Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized.
-
5
Toss or stir occasionally.
-
6
Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar.
-
7
Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
-
8
Begin the cheese sauce.
-
9
Add 4 tbsp butter to a medium-sized sauce pan and place the pan on the stove over medium heat.
-
10
Once all the butter is melted and hot, whisk in 4 tbsp flour.
-
11
Cook the flour, whisking, for about 30 seconds , just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing.
-
12
Add the thyme, rosemary, sage, and red pepper flakes.
-
13
Continue stirring and allow the herbs to saute for about another 30 seconds.
-
14
Slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps.
-
15
Allow the bechamel to come to a simmer (it won't gain it's full thickness until it does), stirring occassionally.
-
16
Pasta: Liberally salt the pot of boiling water, almost to the point it tastes like sea water.
-
17
This may take a few handfuls of salt .
-
18
Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
-
19
Once the bechamel has reached a simmer, stir in the chevre, cheddar, 2oz of parmigiano, and truffle oil until all the cheese has melted.
-
20
Turn off the heat and and taste the sauce for seasoning levels.
-
21
Season with salt and pepper as necessary.
-
22
In small mixing bowl, mix together the panko and remaining 2oz of parmigiano reggiano.
-
23
Strain the pasta immediately once finished cooking.
-
24
In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together.
-
25
Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top.
-
26
Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly.
-
27
Serve immediately.
