In Good Taste Recipe: Wild Mushroom Macaroni with Pancetta and Shallots

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Portland, OR 97209

and 6302 SW Meadows Road

Lake Oswego, OR 97035

(503) 248-2015

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

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Wild Mushroom Macaroni with Pancetta and Shallots

1 pound dry elbow macaroni

2 tablespoons- olive oil

2 tablespoons- butter
1 pound- mixed wild mushrooms, sliced into small pieces
2 -shallots, minced, finely chopped
1 tablespoon -flour
1/2 teaspoon- Dijon Mustard
1/2 teaspoon- salt
1/4 teaspoon- coarsely ground black pepper
½ cup -half and half
1 cup- whole milk

8 oz –White Cheddar Cheese, grated

8 oz- Colby Jack, grated

1 teaspoon- parsley, minced

1 teaspoon thyme, minced

3 oz- pancetta, diced

1 oz- parmesan, grated

1 ½ cups – breadcrumbs, toasted

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish, or two 8x8-inch dishes.

In a large pot of boiling salted water, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well, but don’t rinse.

Over medium-high heat, melt 2 tablespoons of butter with olive oil. Add in the mushrooms and the shallot. Cook until tender, 4-6 minutes.

Sprinkle the mushrooms with flour, whisk well to dissolve. Stir in the mustard, salt and pepper and cook for one minute to cook out the flour. Slowly, whisk in the half and half, then the milk. Cook for about three minutes, until the sauce is smooth and thick. Pull the pan off the heat. Stir in the White Cheddar and Colby Jack, and the parsley and thyme. Stir in pasta. Spread into baking dish and set aside.

In a large sauté pan over medium heat, sauté the pancetta. Remove from the pan using a slotted spoon. Stir the bacon into the pasta.

Stir the parmesan and the breadcrumbs together. Sprinkle the breadcrumbs evenly over pasta.

Bake until pasta is heated through and golden brown, for 18-20 minutes.

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