Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This a little lighter Mac & Cheese that I invented one day when I was a little short of cheese but very much wanted the comfort food experience. It turned into a huge hit. I am estimating amounts because I have no measures so far. Comments will be welcomed. Feel free to substitute types of cheese, mushrooms or stock to your taste.

Ingredients Nutrition

Directions

  1. Soak dried mushrooms in hot water for about 15 minutes. Once mushrooms are reconstituted squeeze out liquid & reserve both mushrooms & liquid.
  2. Melt butter over low heat and add flour. Cook gently for 3 or 4 minutes. Whisk in mushroom liquid and sufficient stock to form a medium thick sauce. Add 1/2 the grated cheese & whisk until smooth.
  3. Cook macaroni in salted boiling water until just less than 'al dente'.
  4. Grease (or spray coat) an 8x8 baking dish. Layer Macaroni, cheese & mushroom sauce & remaining grated cheese in at least 2 layers. You may add more cheese or breadcrumbs, etc. on top.
  5. Bake at 350 approx 30 minutes, until sauce is bubbling and any topping is browned.