Use Your Foraged or Supermarket Fresh Mushrooms in this Orecchiette "Mac and Cheese" Recipe

A luxurious version of a classic comfort food, Mac and Cheese. This recipe is excellent with button mushrooms heightened with the essence of porcini powder. If you use fresh porcini or chanterelles, don’t place them in the pasta water. Instead, sauté the mushrooms in a little butter and add to the béchamel sauce. This dish is also great with a spoonful of truffle paste added at the end.

Porcini Orecchiette "Mac and Cheese"

Serves 6

Ingredients

1 recipe porcini béchamel sauce
1 cup (250 mL) grated mozzarella cheese
¼ cup (60 mL) grated Parmesan cheese
2 cups (500 mL) uncooked orecchiette
2 cups (500 mL) trimmed broccoli florets
2 cups (500 mL) diced button mushrooms (or porcini, chanterelle, etc.)
1 cup (250 mL) cubed ham (optional)
1 cup (250 mL) grated Gruyère cheese (or Swiss cheese)

Recipe

1. Preheat the oven to 350°F (180°C).
2. Prepare the béchamel according to the directions. Add the mozzarella and Parmesan cheeses and stir until smooth. Keep warm until needed.
3. Heat a large pot of salted water. When it starts boiling, add the pasta and stir to keep the pasta from sticking to the bottom. The pot will foam. Turn down the heat to obtain a rolling simmer. Add a little oil if the pot continues to foam excessively. Cook the pasta for 5 minutes and then add the broccoli and mushrooms to the pasta. Cook for a further 3 minutes or until the pasta is al dente, cooked through but with a little bite.
4. Strain pasta and vegetables. Transfer to a casserole dish. Add the béchamel and ham (if using), stirring well to coat. Top with the Gruyère and bake in the oven for 20 minutes, or until the cheese is golden brown on top and bubbling. Remove from the oven and serve warm.