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