How to make it

  • Preheat oven to 400.
  • Place a large pot of water over high heat and cover.
  • Place a large sauté pan with 2 tablespoon bacon fat over medium heat.
  • Once oil is hot add mushrooms to the pan and sauté for 10 minutes.
  • Toss or stir occasionally.
  • Season with salt and pepper then deglaze the pan with sherry vinegar.
  • Allow all of the vinegar to cook out then remove mushrooms from pan and set aside.
  • Add 3 tablespoon butter to a medium sauce pan and place on stove over medium heat.
  • Once all the butter is melted and hot whisk in 3 tablespoon flour.
  • Cook the flour whisking for about 30 seconds then add thyme, rosemary, sage and red pepper flakes.
  • Continue stirring and allow the herbs to sauté for 30 seconds longer.
  • Slowly pour in the milk while whisking continuously so the roux and milk incorporate smoothly and there are no lumps.
  • Allow to come to a simmer stirring occasionally.
  • Bring a pot of salted water to boiling then cook pasta.
  • Once the sauce has reached a simmer stir in the chevre, cheddar, half of the parmigiano and truffle oil until all cheese has melted.
  • Turn off the heat and in small mixing bowl mix together the panko and remaining parmigiano.
  • Strain pasta immediately once finished cooking.
  • In a mixing bowl toss the pasta, cheese sauce and mushrooms together.
  • Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko parmigiano mixture evenly across the top.
  • Bake in the upper part of the oven for 20 minutes.

Reviews & Comments 2

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    " It was excellent "
    hollymayb ate it and said...
    Beautiful recipe!
    Was this review helpful? Yes Flag
    " It was excellent "
    luisascatering ate it and said...
    DANG!!! This recipe sounds like something I would definitely make.

    Check out my mac n' cheese recipe too, let me know what ya think :-)
    Was this review helpful? Yes Flag

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