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Macaroni Cheese 58

Macaroni Cheese 58 comes together with Boiling Hot Water, Unsalted Butter, Heavy Cream, Whole Milk, and All Purpose Flour. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 tbsp
• 1 cup
• 3 cup
• 3 tbsp
• 5 tbsp
• 1 tsp

Method (preview)

1. 1

   Strain porcini through a paper-towel-lined sieve into a bowl, reserving liquid.

2. 2

   Squeeze liquid from mushrooms into sieve, then rinse mushrooms well to remove any grit and chop.

3. 3

   Cook leeks in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, 8 to 10 minutes.

4. 4

   Increase heat to high, then add all mushrooms, reserved soaking liquid, and wine and boil, stirring occasionally, until mushrooms are softened, about 5 minutes.

5. 5

   Strain through cleaned sieve into a liquid measuring cup, pressing hard on and reserving mushrooms.

6. 6

   Return liquid to skillet and boil until it is reduced to 1/3 cup, about 5 minutes.

7. 7

   Add cream and boil over medium-high heat, stirring occasionally, until thickened, about 3 minutes.

8. 8

   Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and boil, stirring, 1 minute.

9. 9

   Transfer to a 3-quart shallow baking dish.

10. 10

    Cook macaroni in a pasta pot of boiling salted water 0% tablespoons salt for 3 quarts water) until al dente.

11. 11

    Drain and rinse with cold water to stop cooking, then drain again.

12. 12

    Meanwhile, heat milk in a small heavy saucepan over medium-low heat until hot.

13. 13

    Melt butter in a heavy medium pot over medium-low heat, then whisk in flour and cook, whisking, 3 minutes. Whisk in hot milk,

14. 14

    Remove from heat and stir in macaroni and 1 1/2 cups cheese.

15. 15

    Spread over mushrooms.

16. 16

    Sprinkle evenly with remaining 1/2 cup cheese.

17. 17

    Bake until golden, about 30 minutes.