Macaroni Cheese is great comfort food even if it usually blows the diet. The basic recipe can sometimes benefit from enhancement. This is my slightly simplified version of a recipe by Jimmy Garcia aka ” London’s Pop Up King”. Who would have thought this would be back on restaurant menus!
Oyster mushrooms, or other mushrooms can be used instead of wild mushrooms if preferred.
Wild Mushroom Macaroni Cheese (4)
Preheat the oven to 200 C Gas Mark 6. Bring a large saucepan of water to the boil and cook the macaroni according to the packet instructions. Drain and set aside.
Meanwhile, heat the truffle oil in a medium frying pan and fry the onions and garlic until softened. Add the wild mushrooms and continue to cook for a further 3 minutes before setting aside.
Make the cheese sauce. Put the butter into a large saucepan and add the flour, stirring continuosly until the butter has completely melted. Slowly add the wine and then the milk, whisking as you go to prevent any lumps forming. Add two thirds of the cheeses and the oregano and allow them to melt into the sauce. Season with a pinch of salt and pepper.
Add the mushrooms and pasta to the sauce and stir together well. Transfer to a 15 cm ovenproof dish. Scatter over the remaining cheese and breadcrumbs, then put into the oven and bake for about 12 minutes until the top is golden brown.
Serve immediately accompanied by a green salad.