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Preparation time
45 minutes
Total time:
50 minutes
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Ingredients
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½ European baguette
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30 mL (2 tbsp.) melted butter
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500 mL (2 cups) elbow macaroni
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2 onions, finely chopped
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1 portobello mushroom, thinly sliced
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5 mL (1 tsp.) dried thyme
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45 mL (3 tbsp.) butter
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60 mL (¼ cup) white wine, room temperature
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30 mL (2 tbsp.) flour
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500 mL (2 cups) hot milk
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125 mL (½ cup) Parmesan
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375 mL (1½ cups) applewood-smoked cheddar
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5 mL (1 tsp.) paprika
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To taste, salt and pepper
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60 mL (¼ cup) pine nuts
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60 mL (¼ cup) chopped fresh parsley
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60 mL (¼ cup) chopped walnuts
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Directions
- Preheat oven to 400°F (200°C).
- On a parchment-lined baking sheet, crumble the baguette and sprinkle with melted butter. Bake in oven until dried and brown, about 5 to 7 minutes. Set aside.
- Meanwhile, cook macaroni in a saucepan of boiling water until al dente. Drain.
- In a skillet, sauté the onions, mushroom, and thyme in 15 mL (1 tbsp.) of butter over medium-high heat. Add the wine and reduce until fully evaporated. Set aside.
- In the same skillet, melt 30 mL (2 tbsp.) of butter. Add flour and cook 1 minute, mixing with a whisk. Add hot milk. Continue cooking, stirring continuously until sauce thickens.
- Add Parmesan and stir well.
- Add the macaroni, reserved sautéed vegetables, 250 mL (1 cup) smoked cheddar, and the paprika. Mix with wooden spoon until cheese has melted. Season to taste.
- Transfer to a baking dish. Top with the reserved bread crumbs, parsley, walnuts, and remaining cheddar.
- Broil for about 5 minutes. Serve with a spinach salad.
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