Smoked gouda mac and cheese

SMOKED GOUDA MAC AND CHEESE WITH APPLEWOOD SMOKED BACON AND ROASTED MUSHROOMS

(Serves 6 to 8 people)

Pasta
¾ lb        Campanella pasta
2 Tbsp       Kosher Salt
4 to 6 qts    Water
-    Bring water and salt to a boil
-    Add pasta and cook for 7 to 9 minutes, stirring occasionally
-    Strain pasta and set aside

Mac and Cheese Sauce
1 qt        Whole milk
½ cup        All purpose flour
¼ cup        Butter, unsalted
1 tsp        Kosher Salt
¼ tsp        White pepper, ground
1 cup         Smoked gouda, shredded
¼ cup        Monterey Jack, shredded
1 cup        Applewood smoked Bacon, cooked, cut in half inch pieces
1 cup         Roasted Mushrooms (recipe follows)
-    In 4 qt sauce pan, melt butter over medium heat
-    Add flour and stir together, removing all visible lumps
-    Add milk and bring to a simmer, stirring frequently until sauce thickens
-    Add salt and pepper
-    Fold in cheese
-    Set aside

 

Roasted Mushrooms
1 cup        Crimini mushrooms, cut in quarters
1 cup        Shiitake mushrooms, sliced ½ inch
1 Tbsp        Garlic, minced
2 Tbsp         Shallots, minced
1 tsp        Lemon juice
½ Tbsp.        Fresh thyme, chopped
¼  Tbsp        Fresh Rosemary, chopped
3 Tbsp        Olive oil
1 tsp        Kosher Salt
1 tsp        Black pepper, coarse grind
-    Heat Oven to 375 degrees
-    Place all ingredients in mixing bowl.
-    Put on sheet pan and place in oven
-    Roast for 30 minutes, turning with spatula every 10 minutes