Recipe: Mel's Smoked Mac & Cheese with Peas, Bacon and Mushrooms

I came up with this belly-warming recipe after sampling the mac & cheese it at the Daily Grill in Boston...and found more inspiration from Chef Tyler Florence as well. Enjoy!


Mel's Smoked Mac & Cheese with Peas, Bacon and Mushrooms

INGREDIENTS:
1 box elbow macaroni (or any fun shape), whole wheat is good
1/2 bag of frozen peas
1/2 onion diced
1/2 box of pre-sliced fresh mushrooms (or add in any other vegetable you like)
1/2 jar of Real Bacon Pieces (or about 6 slices of crumbled, crispy bacon
Salt, pepper, garlic (to taste)

Make 1/2 portion of Mario Batali's Bechemel Sauce (see below)
Then add in:
1 1/2 cups of Smoked Gouda (almost a full wheel)
2 cups shredded mozzarella cheese
2 cups of shredded white cheddar cheese


DIRECTIONS:

• Preheat oven to 350 degrees.
• Boil the pasta to AL DENTE (don't over cook)
• Saute mushrooms and onions with butter, salt, pepper
  
• Thaw peas, keep aside
• Put 1/2 of cooked pasta in a greased Corningware or Pyrex pan
  
• Put peas, mushrooms and onions on top, stir
• Pour half of cheese sauce over top, stir
• Sprinkle half of the bacon
• Add remaining pasta until pan is full, stir
  
• Top with rest of sauce & bacon, stir
• Add layer of extra shredded cheese
• Bake uncovered for 30 mins or until top is browned.

Bon appetit! Mel :)

Mario Batali’s Béchamel Sauce:

This sauce is rated 5 stars on the Food Network website. I just love Mario...He’s the best!

Cook Time: 20 min
Level: Easy
Yield: 3 cups
Prep time: 5 min
Cook time: 20 min

Ingredients:

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk (not Skim)
1 teaspoon of salt, depending on taste
¼ to ½ teaspoon freshly grated nutmeg (depending on taste)
Directions:

• In a medium saucepan, heat the butter over medium-low heat until melted.
• Add the flour and stir/whisk until smooth.
• Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
• Meanwhile, heat the milk in a separate pan until just about to boil.
• Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. (NOTE: Add milk slowly, may not need to use all. You want the sauce to be creamy, not runny.)
• Bring to a boil.
• Cook 10 minutes, stirring constantly, then remove from heat.
• Season with salt and nutmeg, and set aside until ready to use.