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Before you jump to Grown-Up Mushroom Mac and Cheese recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Reasons Why Eating Apples Is Good.
I am sure you have heard that you should be eating an apple a day but did you ever ask yourself why this is important? This is a thing that many individuals live by and they also ensure their children are eating at least one apple a day. This thought can be observed in country’s all around the world and men and women follow it as gospel with out ever finding out why they should eat an apple a day. In this post we are going to be looking at apples to see if they really are a food that can help to keep you healthy.
Cornell University had a study on the result apples have on the brain. These studies revealed that the ingredients in apples have the capacity to help keep your brain cells from deteriorating as we grow older. Which means that by eating apples you can reduce the risk of getting Alzheimer’s.
To conclude, I guess an apple a day really can keep the doctor away and now you know why. The benefits we covered are just a handful of of the benefits that eating apples can provide. All the benefits would take us to much time to include in this write-up, but the information is out there. I really hope that the next time you go to the supermarket you wind up getting plenty of apples. It can truly help your overall health for short term and for the long haul.
We hope you got benefit from reading it, now let’s go back to grown-up mushroom mac and cheese recipe. You can cook grown-up mushroom mac and cheese using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Grown-Up Mushroom Mac and Cheese:
- Get 1/2 package (8 oz) macaroni or elbows
- You need 1 shallot, finely diced
- You need 2 cloves garlic, finely diced
- Provide 8 oz assorted mushrooms, diced
- You need 2 Tbsps butter + 2 Tbsps butter
- Provide 2 Tbsps flour
- You need 2 cups milk
- Provide 1 Tbsp dry white wine
- Take 1 1/2 cups shredded or finely diced cheese
- Use 1 Tbsp Dijon mustard
- Prepare 1/2 cup grated Parmesan
- Provide 1/2 cup panko
- Use 1 bay leaf
- You need 1 tsp + 1/2 tsp chopped fresh thyme leaves
- Prepare Salt
Steps to make Grown-Up Mushroom Mac and Cheese:
- Put a large pan of salted water on to boil for the pasta.
- While the pasta water is heating, put the shallot, garlic, 1 Tbsp of butter, 1 tsp of the thyme and the bay leaf in a large skillet over medium heat and cook, stirring constantly for a minute or so, until the shallot is translucent. Add the mushrooms and cook, stirring constantly as well, until the mushrooms have released all of their juices and are tender, a few minutes. Add an additional tablespoon of butter and the white wine to the pan and stir until the butter has melted. Salt well.
- Add the flour to the pan, lower the heat and stir constantly to create a paste - the flour will absorb all of the pan juices and it will coat the mushrooms. Keep on stirring for a few minutes until it is a pale golden brown.
- By this time your pasta water should have come to a boil so tip in your dry pasta and cook it for 2 minutes less than the directions on the box before draining; it will continue to cook when you bake it. Take this opportunity to preheat the oven to 350.
- Add the milk to the pan with the mushrooms and stir, scraping down to remove any bits stuck to the bottom of the pan until the mixture starts to thicken, 3-5 minutes. As soon as the mixture starts to thicken, stir in the mustard and add all of the cheese. For this recipe, I used a mixture of grated mozzarella, Manchego and a creamy cheese from Vermont with black truffle but use your favorites. Remove from the heat and set aside; the cheese will continue to melt due to the heat of the sauce.
- As soon as you have drained the pasta, whisk the cheese sauce to further combine the cheese with the sauce and add the drained pasta to the skillet. Stir well to combine and remove the bay leaf at this point. Check for seasoning, add more salt if needed. Pour the mixture into a buttered oven safe dish and set aside while you prepare the topping.
- Melt the remaining butter in a frying pan. As soon as it has melted, add the thyme and the panko (or breadcrumbs if you prefer) and stir to combine. Keep the heat low and stir constantly: you want golden brown, crispy goodness and it takes just a second of inattention on your part for the panko to burn. Spread the crispy panko mixture over the top of the pasta dish, sprinkle on the grated Parmesan, Place the dish in the oven and bake for 15 minutes.
- Remove the now bubbling dish from the oven and wait 5-10 minutes before serving it so nobody burns the roof of their mouth. I highly recommend serving this with a green salad, the more bitter the leaves the better.
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