Ingredients
1 1/2 cups sliced crimini mushrooms1
1/2 cups sliced shitake mushrooms
2 tbsp oil or bacon fat
1 1/2 tbsp sherry vinegar
3 tbsp butter
3 tbsp flour
3 cup whole milk, warmed
4 oz herb chevre, crumbled
4 oz sharp cheddar, shredded
4 oz parmigiano reggiano, separated in 2 2oz piles
1 tbsp fresh thyme leaves2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pastakosher salt and fresh cracked black pepper
Preparation
Preheat 400 degrees.
- saute 2 tbsp oil or lard over medium heat.
- add the mushrooms to the pan and saute for 7-10 minutes until slightly caramelized.
- add pinch salt and pepper then deglaze sherry vinegar. Allow vinegar to cook out, then remove mushrooms,set aside.
- melt butter y whisk in sauce pan + 4 tbsp flour for about 30 seconds.
- Add the thyme, rosemary, sage, and red pepper flakes. saute 30 sec.
- Slowly pour milk while whisking, so there are no lumps. Allow bechamel to come to a simmer, stir.
- start the pasta. Liberally salt the pot of boiling water. slightly undercook.
- simmer bechamel, stir in the chevre, cheddar, parmigiano, and truffle oil until cheese has melted.
- mix together the panko and remaining parmigiano. Strain the pasta then toss with cheese sauce y mushrooms. Pour into deep glass and sprinkle the panko/parmigiano mixture ontop.
- Bake 15 to 20 minutes til golden bubbly.
