½ lb elbow macaroni
2 Tbsp butter
½ cup shallots, diced
1 lb mushrooms, button or exotic sliced
1 Tbsp white flour
½ tsp dry mustard
¼ tsp salt
¼ tsp cayenne pepper
1 tsp Worcestershire sauce
¾ cup Emmenthaler cheese , or Swiss , grated
1½ cups mild cheddar, grated
6 slices bacon
½ cup breadcrumbs , made from fresh bread
¾ cup milk
Cut the bacon crosswise into small strips.
Fry until crisp.
Wipe out the pan.
Cook your pasta in a pot of boiling water.
Drain the pasta and put it back in the pot.
Add the milk, flour, mustard, salt, cayenne, Worcestershire, and cheese.
Stir until well blended.
While the pasta is cooking, melt the butter and add the shallots and mushrooms in a sauté pan.
Cook on medium-high until onions are loose and mushrooms have reduced and are beginning to brown just slightly on the sides.
In the bottom of a 9x9-inch oven-proof pan with tall sides, add your mushroom mixture.
Then add half of the bacon.
Add the mac and cheese mixture, the other half of the bacon, and the bread crumbs.
Bake the pasta for 30 minutes at 350 degrees F.
The top will be crunchy and the flavor delicious!
Sugar: 7g
:
Calcium: 379mg
Calories: 530kcal
Carbohydrates: 46g
Cholesterol: 60mg
Fat: 28g
Fiber: 3g
Iron: 2mg
Potassium: 537mg
Protein: 24g
Saturated Fat: 13g
Sodium: 569mg
Vitamin A: 706IU
Vitamin C: 3mg
