Smoky Mushroom Macaroni and Cheese
Team: The Spice Dragons
Host School: Endeavour Middle School
Age Group: Middle School
Ingredients
½ onion, minced
4 cups macaroni
2-3 cloves of garlic
1 ¼ sticks of butter (1 stick=¼ c)
1/2 cup oyster mushrooms
½ tsp pepper
½ tsp adabo
1 ½ tsp curry
1 cup flour
1 ½ cups of cream/milk
16 oz of Shelburne Farms smoky cheddar cheese, shredded
Parmesan cheese
bread crumbs made from O Bakery bread
spicy pepper and lemon wedge for garnish
Preparation Instructions
Preheat oven to 350℉.
Put about a tablespoon of salt into the water. Cover the pot and boil the water for the macaroni. Add macaroni once the water is boiling. Boil for 7-10 minutes.
Melt 1 stick of butter in a pot on low heat.
Whisk in flour, a little at a time, to form a roux.
Whisk in the cream, a little at a time.
Cook for 3-5 minutes, stirring often.
Add in cheddar cheese and mix until melted.
Drain cooked pasta and return to pot.
Stir cheese sauce into macaroni. Add splashes of milk if needed to get the right consistency. Set aside.
Heat skillet for veggies. Add a little butter to coat pan.
Saute garlic and onion together.
Add in the salt, pepper, adabo, and curry. Stir together.Stir in mushrooms. Take off the burner.
Mix the seasoned vegetables into pot with cheesy macaroni.
Pour macaroni mixture into the baking pan.
Sprinkle parmesan cheese and bread crumbs evenly over the top.
Bake for 45 minutes.
Roast pepper for 10 minutes.
Cut the pepper in half, and de-seed.
Slice lemon into wedges.
Spoon the mac and cheese into the pepper and garnish with lemon.