Aren’t you sick of eating the same old Mac N’ Cheese? No? Me neither.
I love that crap. Doesn’t matter if it is gourmet or cheese dust out of a blue box, if someone makes Mac N' Cheese I will definitely be having fourths.
Don’t even lie. It’s just me, you, and your monitor. We all know the truth. Nod your head in agreement.
I love this recipe because of cheese and everything else in it. It’s delicious and oh so good.
I actually made it for my friends the other day and was trying to think of a clever, witty name. I really wanted something that clearly notified you that this is not your mom's Mac N' Cheese and you're probably not going to see it at your next church potluck. Not that it's not heavenly, cause let's get real. It is. That’s when my dear, goddess of a friend Tricia said, "Fifty Shades of Mac N’ Cheese."
And thus, she is my friend. Because that’s perfect.
Fifty Shades of Mac N’ Cheese
1 Large Package Shell Noodles, cooked al dente
2 tablespoons Extra Virgin Olive Oil
4-5 Baby Portobello Mushrooms, finely chopped
1 Tablespoon Flour
½ Pint Heavy Whipping Cream
6 oz. Fresh Goat Cheese
2 Cups Sharp Cheddar Cheese, shredded
Small Can Sliced Pimentos, drained
Black Pepper, Garlic Powder, Italian Seasoning, to taste
Sautee the mushrooms and olive oil in a medium sauce pan until they become tender. Add the flour and stir well until it cooks down. This gives it a nice, rich creamy flavor. Raise your hand if you don’t love that.
(Notice no hands being raised)
Once the flour is well combined and cooked out, pour in the cream and continue stirring. Over medium heat, add the cheeses, pimentos and seasonings. Once the cheese is melted down and the mixture is smooth as a little baby’s hiney-bow, combine it with your cooked noodles.
If you’re making this ahead of time (which works perfect), pour the mac n’ cheese into a covered casserole dish and bake until the cheese bubbles, about 20 minutes at 350.
I hope you enjoy this sinfully delicious gluttony!