Creamy homestyle macaroni and cheese with ingredients for the discriminating palate. This is a casserole dish, best for the nights that the kids are out and you want to surprise someone with a special occasion comfort food.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
771 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place porcini mushrooms in a small bowl. Cover with warm water. Let soak until rehydrated, 20 to 30 minutes. Drain and chop coarsely.
Step 3
Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Step 4
Melt butter in a large pot over medium heat. Add leek and shallot; cook and stir until softened, about 2 minutes. Reduce heat to low; whisk in flour, Worcestershire sauce, and pepper. Pour in 1 cup warmed milk slowly, stirring constantly, until incorporated. Simmer sauce until thickened, about 5 minutes.
Step 5
Stir chopped mushrooms, tomato, and tofu hot dogs into the sauce; fold in pasta. Stir in Cheddar cheese, Brie cheese, and Asiago cheese until melted.
Step 6
Pour pasta and cheese mixture into a 9-inch square casserole dish. Drizzle 1/4 cup milk on top if mixture seems too thick. Top with bread crumbs and paprika. Cover dish with aluminum foil.
Step 7
Bake in the preheated oven until bubbling in the center, about 20 minutes.
Ingredients
¼ cup all-purpose flour
¼ cup unsalted butter
⅛ teaspoon ground black pepper
¼ cup milk (Optional)
1 ounce dried porcini mushrooms
1 teaspoon Worcestershire sauce
1 tomato, chopped
⅓ cup bread crumbs
1 teaspoon ground paprika
1 small shallot, finely chopped
6 ounces grated Cheddar cheese
1 (8 ounce) package small shell pasta
1 leek, finely chopped
1 cup milk, warmed (Optional)
2 tofu hot dogs, sliced 1/8-inch thick
3 ounces Brie cheese, rind removed and cut into cubes