Mac and cheese

8

Ingredients

  • 2 tablespoons unsalted butter
  • Good olive oil
  • 225g shiitake mushrooms, stems removed and caps, thickly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 225g cremini mushrooms, stems removed and caps, thickly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 3 tablespoons cream sherry
  • Salt
  • 450g pasta, such as cavatappi
  • 85g white truffle butter
  • 50g plain flour
  • 1.1L whole milk, scalded
  • 335g Gruyere cheese, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 230g extra sharp Cheddar, Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 garlic cloves, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 3 tablespoons freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley leaves
  • 75g fresh white bread crumbs

Use imperial measurements

Method

How to make Mac and cheese


1) Preheat the oven to 190°C/gas mark 5.

2) Heat the butter and 30ml of olive oil in a large saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.

3) Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.

4) Meanwhile, melt the truffle butter in a large saucepan and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk . Slowly Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tbsp salt, the pepper, and nutmeg.

5) Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 25x35x5cm baking dish.

6) Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.