Macaroni and Cheese for Mom and Dad

I came up with this recipe for the Ready Steady Cook #11 contest. Macaroni and Cheese is near the top of most people's list of comfort food from when they were a child. This dish gives Mac & Cheese a chance to grow up and provide a lush meal. Perhaps even a romantic meal. The idea of putting in the sun dried tomatoes came from Amish Macaroni and Cheese that usually includes slices of tomatoes. I originally thought that this made enough for two big servings but a lot of people have commented that it makes more like four servings. Perhaps I wrote down the wrong amount of pasta that I used but it appears to be working with the larger serving amounts. I have also made this with low fat versions of the cheeses and it has worked well that way too and with fewer calories.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups elbow macaroni, uncooked
• 1⁄2 cup shallot, chopped
• 1⁄2 cup sun-dried tomato packed in oil, chopped
• 1  cup button mushroom, sliced
• 3  tablespoons butter
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon mustard powder
• 1  cup 2% low-fat milk
• 3⁄4 cup sharp cheddar cheese, shredded (I use reduced fat variety)
• 3⁄4 cup gouda cheese, shredded
• 1⁄4 cup dry white wine

Directions

1. Preheat oven to 350 degrees.
2. Cook macaroni according to package directions, drain and set aside.
3. Melt butter in saucepan.
4. Add shallots, sun dried tomatoes and mushrooms and cook them for a minute or two until they are just tender.
5. Stir in flour and mustard powder.
6. Slowly add milk.
7. Bring to a low boil and stir often until the sauce has thickened a bit.
8. Stir in the cheese and the white wine. Stir constantly until the cheese has completely melted.
9. Add the cooked macaroni to the pan with the sauce and stir until the all of the pasta is coated by the sauce.
10. Transfer to an oven proof dish and bake in the oven for about 15 minutes.
11. Serve.