Lets get cheezy!

[sugarmamma]

This recipe for Mac and Cheese has been called "orgasmic"! I can't wait to try it



Wild Mushroom Macaroni and Three Cheeses with Truffle Oil
1 1/2 cups sliced crimini mushrooms
1 1/2 cups sliced s**take mushrooms
2 tbsp oil or bacon fat
1 1/2 tbsp sherry vinegar
3 tbsp butter
3 tbsp flour
3 cup whole milk, warmed
4 oz herb chevre, crumbled
4 oz sharp cheddar, shredded
4 oz parmigiano reggiano, separated in 2 2oz piles
1 tbsp fresh thyme leaves
2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pasta
kosher salt and fresh cracked black pepper

Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or lard over medium heat. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.

Begin the cheese sauce. Add 3 tbsp butter to a medium-sized sauce pan and place the pan on the stove over medium heat. Once all the butter is melted and hot, whisk in 3 tbsp flour. Cook the flour, whisking, for about 30 seconds , just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to saute for about another 30 secpnds. Slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. Allow the bechamel to come to a simmer (it won't gain it's full thickness until it does), stirring occassionally.

While waiting for the sauce to come to a simmer start the pasta. Liberally salt the pot of boiling water, almost to the point it tastes like sea water. This may take a few handfuls of salt . Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.

Once the bechamel has reached a simmer, stir in the chevre, cheddar, 2oz of parmigiano, and truffle oil until all the cheese has melted. Turn off the heat and and taste the sauce for seasoning levels. Season with salt and pepper as necessary. In small mixing bowl, mix together the panko and remaining 2oz of parmigiano reggiano.

Strain the pasta immediately once finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top. Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly. Serve hot. Enjoy!

*if you're lucky enough to have a real truffle, feel free to substitute shaved truffle!

[jadabug]

Originally Posted by sugarmamma

How much? Like a Tablespoon in 6-8 potatoes? I suppose I can start with less and add it bit by bit until it tasted perfect

That sounds about right, I never measure anything. I just dump it together

[sugarmamma]

Originally Posted by jadabug

That sounds about right, I never measure anything. I just dump it together

I don't measure either. I was just trying to gauge how much you were speaking of. So I can not measure mine either!

[capt_noonie]

Originally Posted by sugarmamma

Duke's in mashed potatoes????? I have never heard of that!

I'm guessing that Priscilla and I are both going to have to try that

ooh. Yes ill have to try it next time. What kind of potatoes you guys like. I always use the red skin potatoes and I leave the skins on. I boil them in salted water w a few cloves of garlic. Those then get mashed back in. In addition to the milk and cream cheese, just fresh ground black pepper, chives, and garlic powder.

[sugarmamma]

Originally Posted by capt_noonie

ooh. Yes ill have to try it next time. What kind of potatoes you guys like. I always use the red skin potatoes and I leave the skins on. I boil them in salted water w a few cloves of garlic. Those then get mashed back in. In addition to the milk and cream cheese, just fresh ground black pepper, chives, and garlic powder.

Yup! That sounds pretty much exactly like what I do I also sometimes add a bit of sour cream or home made plain yogurt (if I'm feeling healthier )


Oh ~ and I find that potatoes need a lot of salt. My pink salt works great here

I'm guessing that the mayo would replace the sour cream or yogurt.......

[capt_noonie]

Originally Posted by sugarmamma

This recipe for Mac and Cheese has been called "orgasmic"! I can't wait to try it



Wild Mushroom Macaroni and Three Cheeses with Truffle Oil
1 1/2 cups sliced crimini mushrooms
1 1/2 cups sliced s**take mushrooms
2 tbsp oil or bacon fat
1 1/2 tbsp sherry vinegar
3 tbsp butter
3 tbsp flour
3 cup whole milk, warmed
4 oz herb chevre, crumbled
4 oz sharp cheddar, shredded
4 oz parmigiano reggiano, separated in 2 2oz piles
1 tbsp fresh thyme leaves
2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pasta
kosher salt and fresh cracked black pepper

Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with 2 tbsp oil or lard over medium heat. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.

Begin the cheese sauce. Add 3 tbsp butter to a medium-sized sauce pan and place the pan on the stove over medium heat. Once all the butter is melted and hot, whisk in 3 tbsp flour. Cook the flour, whisking, for about 30 seconds , just long enough to get rid of the raw flour taste, but not long enough for the flour to start caramelizing. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to saute for about another 30 secpnds. Slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. Allow the bechamel to come to a simmer (it won't gain it's full thickness until it does), stirring occassionally.

While waiting for the sauce to come to a simmer start the pasta. Liberally salt the pot of boiling water, almost to the point it tastes like sea water. This may take a few handfuls of salt . Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.

Once the bechamel has reached a simmer, stir in the chevre, cheddar, 2oz of parmigiano, and truffle oil until all the cheese has melted. Turn off the heat and and taste the sauce for seasoning levels. Season with salt and pepper as necessary. In small mixing bowl, mix together the panko and remaining 2oz of parmigiano reggiano.

Strain the pasta immediately once finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top. Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly. Serve hot. Enjoy!

*if you're lucky enough to have a real truffle, feel free to substitute shaved truffle!

Wow that sure seems like a lot of work! I heard that truffle oil is kind of bs.

Did u really censor shiitake? Or did it automatically do it? You know its spelled w two I's right? LOL

[Micah my love]

sounds very good

[jadabug]

Originally Posted by sugarmamma

Yup! That sounds pretty much exactly like what I do I also sometimes add a bit of sour cream or home made plain yogurt (if I'm feeling healthier )


Oh ~ and I find that potatoes need a lot of salt. My pink salt works great here

I'm guessing that the mayo would replace the sour cream or yogurt.......

I use the mayo and sour cream and I always cook the potatoes with salt in the water. Never had pink salt. I am sure it isn't available here in Mayberry

[sugarmamma]

Originally Posted by capt_noonie

Wow that sure seems like a lot of work! I heard that truffle oil is kind of bs.

Did u really censor shiitake? Or did it automatically do it? You know its spelled w two I's right? LOL

I did not censor it nor did I type that out I copied it from a website because I love the idea of orgasmic Mac and cheese

[Ahis_Mama]

love the orgasmic mac n cheese...but I don't like sheeetake mushrooms...cause that's what they taste like to me....sheeeeee...LOL nah...grandma used to force us to eat it as kids..i think that's why I don't like it now.

I love mash with fresh roasted garlic, cream, sour cream, lots of cheese, and real butter please.. I never said it was healthy. LOL

More cheesy recipes please!!!

[chattiesmom]

Originally Posted by Ahis_Mama

love the orgasmic mac n cheese...

Somehow sex and mac-n-cheese just don't relate for me.

[Micah my love]

Lol you read my thoughts

[chachi]

Um these mashed potatoe recipes got me hungry Im making them today

[chattiesmom]

Originally Posted by chachi

Um these mashed potatoe recipes got me hungry Im making them today

If you have left-overs, will you send me some?

[chachi]

Originally Posted by chattiesmom

If you have left-overs, will you send me some?

Sure will were having ribs also and salad