Burgundy Mushrooms, Smoked Gouda, Mac And Cheese Topped With Bacon & Panko Recipe

Directions to prepare Burgundy Mushrooms, Smoked Gouda, Mac and Cheese topped with Bacon & Panko

1. 1

   Prepare the Burgundy Mushrooms

   In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and diced shallots, sauté until softened, about 3-4 minutes. Add the dried porcini mushrooms and red wine, simmer for 10 minutes until the wine reduces slightly. Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes until the sauce thickens. Set aside.

2. 2

   Cook the Macaroni

   In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3. 3

   Make the Cheese Sauce

   In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Whisk in flour (optional, if you wish to thicken) and cook for 1 minute. Gradually add the heavy cream, stirring constantly until smooth. Stir in the smoked Gouda cheese until melted and creamy. Mix in the cooked macaroni and the Burgundy mushroom sauce until well combined.

4. 4

   Assemble and Top

   Transfer the mac and cheese mixture to a greased baking dish. In a bowl, combine the panko breadcrumbs with the crumbled bacon and sprinkle evenly over the mac and cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until the top is golden and crispy.

5. 5

   Serve

   Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh chopped parsley before serving.