Ingredients
- ½ cup panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1½ teaspoons fresh sage, finely chopped
- 12 ounces dried pasta
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 8 ounces mushrooms, sliced
- 1 tablespoon fresh sage, finely chopped
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups heavy cream
- ¼ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- 2 cups sharp white cheddar, grated
- 2 cups gruyère cheese, grated
- 2 cups mozzarella, grated
Recipe Description
Mushroom, sage mac and cheese. Creamy, really creamy and gooey cheese sauce with a meaty bite from mushrooms, earthy flavor from fresh sage (for an essence of Fall) and a crunchy panko breadcrumb topping. It’s comfort food taken to the next level.
When you think of comfort food, what comes to mind? Most people will say mac and cheese or anything with cheese, like a grilled cheese or pizza. Wouldn’t that point towards cheese being the most popular comfort food? Anyway, I digress. Reeling myself back in there’s a couple of tips to really great mac and cheese. There’s no room for low fat cheese or milk here. If you’re eating mac and cheese you need to just go for it; full fat and all. That’s where the secret to the creaminess lies!
