MACARONI AND CHEESE WITH MUSHROOMS
Steps:
- Preheat oven to 400 degrees Fahrenheit. Cook macaroni al dente in a large pot of salted water. Drain well and set aside. In a large saute pan, melt 2 tbsp. butter and sauté onion over medium heat until translucent (about 5 minutes). Remove onions from pan and set aside. In the same pan over low heat, add remaining 3 tablespoons butter. When melted, mash in 3 tbsp. flour with a fork to make a smooth roux. Slowly blend in milk a little at a time, thoroughly incorporating with the roux to make a smooth sauce. Do not boil. Keep adding milk and stirring until there is about a half-inch of sauce in the pan. Add grated cheeses, except reserve a third-cup of each for the topping. Stir constantly until cheese is thoroughly melted over low heat. Again, do not boil. When the roux is smooth, it's done. It's ok to add milk a tablespoon or two at a time if roux is too thick. In oven-proof casserole dish, combine the macaroni, cheese, onions and raw mushroom slices. Stir gently until all the macaroni is coated with cheese sauce and all ingredients are distributed evenly. Set aside. Mix together the fine bread crumbs and reserved cheese and sprinkle on top of the casserole. Sprinkle the bread crumb and cheese mixture on the macaroni. Bake in the preheated oven for 20-25 minutes until the topping is melted and the macaroni and cheese is hot. Do not overheat. Season with celery salt freshly ground black pepper to taste. Serve with a summer green salad or thick, fresh slices of Hierloom tomatoes and salt.
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