Recipe courtesy of Sargento Foods Inc.
Episode: Sargento
Print
Total:
1 hr 10 min
Active:
25 min
Yield:
6 servings
Level:
Easy

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

Preheat the oven to 350 degrees F.

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.

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.

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.

Bake until hot and bubbly and the crumbs are golden brown, 25 to 30 minutes.

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