Mushroom Macaroni with Goat Cheese

For your holiday table, make sure to offer a main course that is vegetarian-friendly so your non-carnivorous guests aren’t stuck with the plate-of-sides meal. This hearty mac ‘n cheese recipe from Lukas Volger is a perfect, rich entrée sure to please all of your guests. As a bonus, the dish can easily be assembled ahead of time and it freezes well.

Mushroom Macaroni with Goat Cheese

SERVES 6

Ingredients

• 4 tablespoons butter

 

• 2 shallots, minced

 

• 8 ounces (230 g) cremini or white button mushrooms, thinly sliced

 

• 6 ounces (170 g) shiitake mushrooms, stemmed and thinly sliced

 

• ½ cup (120 ml) full-bodied red wine

 

• 2 cups (230 g) elbow macaroni

 

• 2 tablespoons all-purpose flour

 

• 2 cups (475 ml) reduced-fat milk (1% or 2%)

 

• 6 ounces (170 g) creamy goat cheese

 

• 1 teaspoon minced fresh rosemary

 

• 1 teaspoon salt

 

• ¼ teaspoon freshly ground black pepper

 

• 2/3 cup (80 g) toasted bread crumbs, preferably homemade (page 17)

 

• 1 teaspoon olive oil or melted butter

 

2 ounces (60 g) Parmesan cheese, grated (½ cup)

Instructions

1.Preheat the oven to 375°F (190°C). Grease a 3-quart casserole dish or 9 × 13-inch (23 × 33 cm) baking dish.

2. Melt 2 tablespoons of the butter in a large, deep sauté pan or Dutch oven over medium heat. When the foaming subsides, add the shallots and sauté until just beginning to soften, about 3 minutes. Add the mushrooms and sauté until they release their liquid, about 5 minutes. Turn the heat up to high. Pour in the wine to deglaze the pan, scraping up any browned bits with a wooden spoon or spatula. Continue cooking until the liquid is reduced by half. Remove from the heat.

3. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook until just barely al dente. Drain and rinse under cold running water to halt the cooking.

4. Melt the remaining 2 tablespoons butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter, whisking constantly to evenly distribute the flour, and continue to cook, still whisking constantly, until the mixture is a shade darker and smells nutty, 2 to 3 minutes. Gradually add the milk, whisking constantly to break up any lumps. Bring to a boil, then lower the heat and simmer until the sauce thickens and has the consistency of glue, 8 to 10 minutes total. Remove from the heat and stir in the goat cheese, rosemary, ¾ teaspoon of the salt, and the pepper. Combine the mushrooms and sauce, then gently stir in the macaroni.

5. Put the bread crumbs, olive oil, Parmesan cheese, and remaining ¼ teaspoon salt in a small bowl and mix gently until well combined.

6. Pour the macaroni mixture into the prepared casserole dish. Scatter the bread-crumb mixture evenly over the top and bake for 35 to 40 minutes, until bubbling at the edges and a knife inserted in the center comes out hot to the touch. Serve hot

LEFTOVERS: Stored in an airtight container, this dish will keep for up to 3 days in the refrigerator and 1 month in the freezer.

PREPARATION AND COOKING TIME: 1 hour and 15 minutes

For more recipes like this, check out Vegetarian Entrees That Won’t Leave You Hungry by Lukas Volger—just $2.99 for the holidays!

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