Alright, I did this last week, but have only just gotten the opportunity to organize images and everything.
What you are going to need:
1.5lbs of Mushrooms (Crimini, Shiitake, and Oyster)
8oz of Smoked Gouda
8oz of Gruyere
8oz of Mozzarella
3 half sticks of butter
1/2 cup Flour
2 tablespoons Soy Sauce
1 tablespoon Aji-Mirin
16oz Penne pasta
The recipe can be made Gluten free by subsituting gluten free flour, soy sauce, and Penne pasta.
Wash the mushroom just by running them under cold water, brushing off any dirt, and then let dry on paper towels.
Start by removing the hard stems.
Pour in the soy sauce and aji-mirin, and mix thoroughly.
Melt one of the half sticks of butter in a pan.
Add in the mushrooms and cook just below medium at 15 minutes, stirring occasionally.
While the mushrooms are cooking, chop up the cheese into tiny bits for easier melting. If you can get the cheese shredded, you can actually skip this step.
Once the mushrooms are done (they'll have just started really shrinking) drain the liquid and set the mushrooms and cheese aside.
Now we're going to make a bechamel sauce, using the flour, rest of the butter, and 3 cups of milk I forgot to mention in the OP.
Warm up the milk in a pan, not to the point it's boiling but warm enough.
Remove it from heat once it's warmed up, and then melt the remaining butter.
At the same time, start cooking the Penne al-dente according to the packaging.
Once the butter has melted completely, mix in the flour.
Mix until smooth, then cook until it starts to bubble a bit.
Start pouring the warm milk a little bit at a time, stirring it in until smooth.
Keep whisking and cooking until the sauce has started to thicken.
Add in the chopped cheese, and continue stirring until it starts to melt.
Add in the mozzarella once the cheese is melting.
Get it nice and thick.
In big bowl, mix everything together.
And cheese sauce.
Now mix it all together, get it all nice and smooth.
Butter up a cooking dish.
Spoon in the mixed in mac and cheese.
Slip it the over at 400 degrees for 25 minutes.
This was at 15 or so minutes, so I had to stick it back in for another 10.
Here we are, pairs well with a nice dry hard cider.
Take pictures while you can, because it it does not last.
Hint: Mushrooms should never be left to be sitting in the fridge. I would not personally eat them anymore. Slimy means they have gone bad.
Well, first of all, usually all mushrooms should be boiled thoroughly before even starting to cook anything with them. Well, technically not all but most. You should realise that mushrooms take in all the pollution and crap, so it is a wise safety measure even when the mushroom is edible just like that. Then again, if one has a favourite spot and all the, he can prolly estimate the quality and such without even tasting. I myself like to always be sure.
Previously from that you, you of course take your mushroom knife and you mushroom brush and remove the dirt and bad bits. Then, the actual cooking bit, mushrooms stay good for about 1 to 3 days after picking in a refrigerator. The taste reduces, though. Mushrooms should be always prepared as fresh as possible. I personally usually season and dry some species and cook some right away. There's nothing like fresh mushroom salad.
this step is pointless, jsyk. just add the milk cold.
*sigh* your cheese isn't even fully melted.
>no bread crumbs
Other notes: you don't season the cheese sauce, like, at all. Salt, pepper, and ground mustard are all essentials. Additionally using half and half instead of milk always yields a very nice texture for me. And also penne is one of the stupidest shapes for mac n cheese: use elbows, rotini, or dumb shaped macaroni as these hold sauce a bit better.
This is a pasta bake. You can't call it macaroni and cheese if you're not using fucking macaroni. Are you stupid?
Also, who the fuck needed detailed recipe information for a process a child could figure out?
Oh he OP. Yes I have, and they've all been actually interesting recipes that people may not have known how to make. You may as well have done a step by step guide to making fucking hot dogs.