Recipe courtesy of Sargento Foods Inc.

4 State Mac and Cheese with Porcini Mushrooms

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 6 servings
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Ingredients

1/2 ounce dried porcini mushrooms

One 7-ounce package (2 cups) elbow macaroni 

4 tablespoons butter 

2 tablespoons flour 

1/2 teaspoon salt 

1/8 to 1/4 teaspoon cayenne pepper, as desired 

2 1/2 cups whole milk 

2 cups (8 ounces) Sargento(R) Chef Blends(TM) Shredded 4 State Cheddar(TM) Cheese 

Nonstick cooking spray

1/2 cup fresh breadcrumbs, preferably from egg bread 

Directions

  1. Preheat the oven to 350 degrees F.
  2. Soak the mushrooms in boiling water to cover; let stand until softened, about 15 minutes. Drain, chop and set aside. Meanwhile, cook the macaroni according to package instructions.
  3. Melt 3 tablespoons of the butter in a large saucepan over medium heat. Stir in the flour, salt and cayenne; cook and stir for 1 minute. Add the milk; bring to a boil over high heat. Reduce the heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the cheese until melted. Stir in the drained macaroni and the reserved mushrooms.
  4. Pour into a 2-quart baking dish coated with cooking spray. Melt the remaining 1 tablespoon butter in a small bowl; add the breadcrumbs and toss well. Sprinkle over the macaroni mixture.
  5. Bake until hot and bubbly and the crumbs are golden brown, 25 to 30 minutes.

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