Macaroni & Cheese with Peas and Chanterelles
Warm, creamy, and soul-satisfying, macaroni and cheese may just be the ultimate comfort food. In our version, the delicate, nutty flavor of chanterelles adds an unexpected modern twist to a beloved tradition.
- 1 quart 2% milk
- 1/3 cup flour
- 2 tablespoons butter, melted
- 1/2 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 2 1/2 cups Gruyère, grated
- 3 pounds macaroni, cooked
- 2 cups chanterelles (or other mushrooms), chopped and sautéed
- 1 cup peas, cooked
- 1 cup Gruyère, grated
- Italian (flat-leaf) parsley, rough chopped
- 1/2 cup Gruyère, grated
- 3 tablespoons melted butter
- 2 cups fresh bread crumbs, dried a bit
- 4 ounces cream
- For the sauce: Heat milk on a double-boiler while roux is being prepared. Blend flour and butter and heat to simmer for three minutes. Add to the hot milk, add the spices, and stir briskly. Increase the double-boiler heat to medium high and cook for 15 minutes. Add the Gruyère and stir until melted. Reserve the sauce.
- Mix the macaroni, chanterelles, peas, 1 cup Gruyère, and parsley with the reserved sauce and portion into baking vessels.
- Sprinkle the 1/2 cup of cheese over the casserole. Mix the butter with the bread crumbs and sprinkle evenly over the casserole. Pour the cream over all. Bake at 375 degrees F for 35 minutes, or until golden brown and bubbly.
Photo Credit: © 2012 The Culinary Institute of America - Phil Mansfield