Pasta and cheese originated in Southern Italian dish as far back as the thirteenth century. It has been rumoured that it was invented by the third President of United States know as Thomas Jefferson. This rumor appears to be incorrect, although Jefferson did serve pasta and cheese, it was already widespread in Europe at the time. No one knows for sure who invented the Mac and Cheese, but this cheesy gooey recipe with a mushroom twist will leave you wanting more. Enjoy it with a dry white wine.
In a pot, melt 30g – 1oz of butter (leave the rest for mushrooms later)
Add your flour and mix well. Leave to cook 2 minutes until it becomes a sandy texture.
Add half the milk (approx.) and mix well. Once well combined, add remainder of milk.
Turn heat to low and simmer very gently and add the grated cheddar cheese. Mix well until the cheese is all melted, there should be no lumps.
Add half a tsp of salt to season.
Add a third tsp of nutmeg. Mix well, turn off heat, cover and leave aside.
Preheat oven to 180ºC – 350ºF
Chop the shallot finely.
Slice the mushrooms.
Melt the remaining butter in a frying pan.
Add the shallots and mushrooms, cook until brown.
Deglaze the frying pan with a dash of white wine.
Season with salt approx. 1 third tsp.
Add the cream and reduce for 2-3 minutes, leave aside off the heat.
Fill a large pot with salted water and bring to the boil.
Once boiling, add your macaroni pasta, mix well to loosen pasta in water. Cook 2 minutes less than indicated on the packet.
Once cooked, strain immediately and transfer to your baking dish.
Add your mushroom mixture.
Add your cheese sauce and mix well.
Top with remaining grated cheddar cheese.
Top with grated Parmesan cheese.
Top with breadcrumbs.
Bake for 20 minutes at 180ºC – 350ºF or until the cheese is brown on top.
You can leave the mushroom part out altogether for a more traditional version of Mac and Cheese.
You can also use any style of tubular pasta.
Pasta salted water should almost be as salty as seawater. A few pinches of salt won't make any difference.
Mushroom aside, this a fairly basic recipe, but you can vary it by adding, garlic, herbs, even tomato or ham. Make up your own version and enjoy!
By Joel Mielle
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