In my estimation, there is no better comfort food than macaroni and cheese. I especially crave it around this time of year when the weather is turning cold and we’re spending more time indoors. A friend recently hosted a fun Macaroni and Cheese Competition, and my Uptown Mac & Cheese won 2nd place out of ten varieties! The recipe I used was originally from Honey Creek Resort’s Restaurant, Rathbun Lakeshore Grille. Uptown Mac & Cheese is no longer on the menu, but I got a copy of the recipe when I attended a cooking demo during one of our stays there. (BTW, if you haven’t been to Honey Creek Resort State Park, you need to check it out!)

I made a few substitutions (noted below), but this is an up-scale, grown up mac and cheese recipe that’s not too hard to make!

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Uptown Mac & Cheese

Not your average mac and cheese, this recipe brings the flavors of prosciutto, mushrooms, sun-dried tomatoes, and four flavorful cheeses into your favorite comfort food!

Course

Main Dish

Cuisine

Italian

Keyword

pasta

Servings

Ingredients

• 1 Tbsp olive oil
• 1/2 oz portobello mushrooms, thinly sliced (I used all baby portobellos as I couldn't readily find the other two varieties.)
• 1/2 oz shiitake mushrooms, thinly sliced
• 1/2 oz oyster mushrooms, thinly sliced
• 2 oz prosciutto, thinly sliced
• 1/2 oz sundried tomatoes, julienned (I used these from a jar, packaged in oil.)
• 6 oz heavy whipping cream
• 1/4 tsp Dijon mustard
• 8 oz cooked macaroni, al dente (I used mini penne because plain macaroni didn't seem "fancy" enough for this recipe!)
• salt & pepper to taste
• 1 oz Gruyere cheese, shredded (I used baby Swiss to cut the cost a little.)
• 1 oz Edam cheese, shredded (I couldn't readily find Edam, so I substituted Romano - not a direct substitution, but I figured it would work!)
• 1 oz Fontina cheese, shredded
• 1 oz Asiago cheese, shredded
• 2 oz panko bread crumbs (I actually used the Italian version of panko bread crumbs which had parsley in them.)
• 1 Tbsp melted butter
• 1 tsp minced Italian parsley (See above; I used panko crumbs with dried parsley already in them.)

Course Main Dish Cuisine Italian Keyword pasta Servings Ingredients 1 Tbsp olive oil 1/2 oz portobello mushrooms, thinly sliced (I used all baby portobellos as I couldn't readily find the other two varieties.) 1/2 oz shiitake mushrooms, thinly sliced 1/2 oz oyster mushrooms, thinly sliced 2 oz prosciutto, thinly sliced 1/2 oz sundried tomatoes, julienned (I used these from a jar, packaged in oil.) 6 oz heavy whipping cream 1/4 tsp Dijon mustard 8 oz cooked macaroni, al dente (I used mini penne because plain macaroni didn't seem "fancy" enough for this recipe!) salt & pepper to taste 1 oz Gruyere cheese, shredded (I used baby Swiss to cut the cost a little.) 1 oz Edam cheese, shredded (I couldn't readily find Edam, so I substituted Romano - not a direct substitution, but I figured it would work!) 1 oz Fontina cheese, shredded 1 oz Asiago cheese, shredded 2 oz panko bread crumbs (I actually used the Italian version of panko bread crumbs which had parsley in them.) 1 Tbsp melted butter 1 tsp minced Italian parsley (See above; I used panko crumbs with dried parsley already in them.)

Instructions

1. In medium size saute pan, heat olive oil over high heat.
2. Add mushrooms, prosciutto, & tomatoes and saute until mushrooms start to brown.
3. Add cream and mustard and bring to a boil.
4. Add cheese and stir until melted.
5. Add salt & pepper and macaroni; heat pasta throughout.
6. Put pasta mixture in baking dish.
7. Combine panko bread crumbs, butter, and parsley; sprinkle over mixture.
8. Place in oven until the topping is browned.

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If mushrooms and sun dried tomatoes aren’t your thing, try this ooey gooey recipe for 3 Cheese Mac recipe!