This was a very luxurious twist on a normal macaroni cheese and also suitable for vegetarians (depending on cheese). I usually make a spring version of macaroni with bacon, leeks and peas.
The
HelloFresh! recipe card layout has changed slightly since I last had a box, I'm not sure if it is better or about the same!
 |
| 250g Macaroni, 100g Wild Mushrooms, 25g Butter, 250ml Milk, 25g Plain Flour, 80g Cheddar Cheese, 1/2 Tsp Mustard, 1/4 Tsp Truffle oil, 30g Breadcrumbs 150g Broccoli |
First I grated the cheese and put 2 pans of water on to boil. I added the pasta to one of the boiling pans with a pinch of salt and rubbed any dirt off of the wild mushrooms, don't wash as this will affect the flavour.
I pulled my mushrooms apart into managable chunks as some were quite big or joined and then fried in a little olive oil until softened.
In a large pan I melted the butter and added the flour, once the flour had slighly cooked through I added a dash of milk, stirring well and slowly adding the milk till you have a thinner paste, stir until all the lumps are gone and add the rest of the milk. This is a roux and is a great white sauce base for many recipes. Finally add 2/3 of your cheese the mustard and truffle oil and cook on a low heat until the sauce coats a wooded spoon easily.
I then added my pasta and mushrooms to the sauce and put the broccoli in the remaining pan of boiling water. Heating the grill to high I transferred my pasta and sauce into an oven dish, topped with breadcrumbs and the remaining cheese and grilled until brown.
Serve with the broccoli!
Result:
This wash such a lovely rich version of macaroni cheese that I will definitely be looking for where to get wild mushrooms in the future. My other half didnt even notice that there was no meat tonight!
Recipe score:
