Every Thanksgiving, I'm more excited for the side dishes than I usually am for the main event. It's always a fun challenge to find new ways to dress up old favorites, especially when it's a perfect classic like macaroni and cheese. For this holiday, and maybe to keep in your back pocket for the rest of winter, try this mushroom & thyme mac and cheese! - Ann
illustration by Ann Shen
Mushroom & Thyme Macaroni and Cheese – recipe via Martha Stewart Everyday Food
6 tablespoons unsalted butter
1 cup fresh breadcrumbs
¼ cup grated Parmesan
8 ounces sliced Cremini mushrooms
½ cup all-purpose flour
6 cups 2% milk
¾ pound elbow macaroni
3 cups grated fontina
1 cup grated Gruyere
2 teaspoons chopped fresh thyme leaves
Salt and pepper
Directions:
1. Heat broiler.
2. In a large dutch oven or skillet, melt butter. Remove 1 tablespoon butter and combine with breadcrumbs and Parmesan in a separate bowl.
3. Add mushrooms to pot and cook until softened. Whisk in flour and cook, stirring, 1 minute. Very gradually whisk in milk and bring to a simmer. Add macaroni and cook, stirring constantly and scraping bottom of pan, until tender, about 6 minutes. Remove from heat, stir in remaining cheese and the thyme, and season with salt and pepper.
4. Top with breadcrumb mixture and broil until golden brown, 1 to 2 minutes.
Warm Vanilla Sugar says
Love these fabulous flavours together! Yum!
COMODORE says
YUM!
Marisa says
Ann, this sounds amazing!!! My mouth is watering. Lovely illustration, too!!
Ana says
Oh boy this sound so delicious. I haven't made mac&cheese in years. I think I will start again with this ones. 🙂