Macaroni and Cheese with Mushrooms and Greens - Erin E. Brasell
Spice up dinner time with a more sophisticated version of traditional baked macaroni and cheese. Adults and kids will love the new combination.
Baked macaroni and cheese is a classic dinnertime favorite that is a great base for infinite variations. Adding vegetables is the perfect way to increase minerals, nutrients, and flavor. The mushrooms and greens in this recipe transform a typical side dish into a hearty main course.
Macaroni and Cheese with Mushrooms and Greens Recipe
Ingredients:
- 6 slices good-quality bread, such as french bread or sourdough
- 6 tbl. unsalted butter
- 2 3/4 c. milk
- 1/4 c. flour
- 2 tsp. kosher salt
- 1/8 tsp. nutmeg
- 1/8 tsp. cayenne pepper
- 2 1/4 c. sharp white cheddar
- 3/4 c. grated Gruyere
- 1/2 c. grated Parmesan
- 1/2 pound elbow macaroni or penne
- 1 pound hearty greens (collards or chard), rinsed and sliced in 1-inch segments - or- 2 cups Vegetarian Collard Greens
- 2 pints crimini mushrooms, chopped (1 pint of mushrooms if using above Vegetarian Collard Greens recipe)
- Olive oil
Directions:
- Preheat oven to 375 degrees. Grease 3-quart casserole dish with olive oil. Pulse bread in food processor until coarse crumbs form. Melt 2 tbl. of butter and pour over breadcrumbs. Set aside.
- Heat 2 tsp. olive oil over medium-high heat in large skillet or dutch oven. Add crimini mushrooms with a pinch of salt and saute until mushrooms have released their moisture and start to brown (about 8-10 minutes). Once mushrooms have browned, add sliced greens and another few pinches of salt and saute until greens have cooked down (about 20 minutes). If using Vegetarian Collard Greens recipe, just saute until greens are heated through. Set aside.
- Heat milk in microwave, or in a small saucepan until steaming, but not boiling. Melt 4 tbl. butter in a large dutch oven or sauce pan. When butter is melted and starting to bubble, add flour and stir for about a minute.
- Whisk in hot milk and continue to stir constantly until mixture bubbles and becomes thick (about 5-8 minutes). Remove pan from heat and add salt, nutmeg, black pepper, cayenne, 1 1/2 c. cheddar, 1/2 c. Gruyere, and 1/2 c. Parmesan. Stir until incorporated and set aside.
- Bring a saucepan full of water to boil and cook macaroni or penne 2-3 minutes less than given on manufacturer's instructions. Once almost fully cooked, drain pasta in colander and rinse with cold water. Drain well.
- Stir macaroni into reserved cheese sauce. Add reserved collard greens and mushroom mixture to cheese and pasta. Mix until incorporated.
- Pour mixture into casserole dish. Sprinkle with remaining cheese. Spread breadcrumbs evenly over the top and bake until browned, about 30 minutes. Transfer dish to cooling rack and allow the dish to rest for 10 minutes before serving.
This dish is great as a side, or as a main course. Serve with chicken, or fish, and salad for a complete meal.
Copyright Erin Brasell. Contact the author to obtain permission for republication.
Erin Brasell - Erin holds a Master of Arts in American Studies from George Washington University. She relocated to Washington, D.C. seven years ago after ...
