Mushrooms and spinach add a healthful component to a rich, creamy mac and cheese. White or cremini mushrooms or shiitake caps make good choices. Use fresh spinach for this dish; if you don't have spinach on hand, cooked, chopped kale or chard can be substituted. In short, this is a flexible recipe.
Refrigerate for up to 4 days; reheat in a 350-degree oven for 15 minutes or until it reaches 165 degrees on an instant read thermometer.
The topping can be made a day in advance and kept in an airtight container. The casserole can be assembled a day in advance and refrigerated. Remove from the refrigerator an hour before baking. Add the topping just before baking.
Adapted from a recipe in the May-June 2004 issue of Cooks Illustrated.
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Ingredients
measuring cupServings: 5-6 side-dish servings or 4 to 5 main-course
For the topping
For the pasta and cheese
Directions
Time Icon Active: 45 mins| Total: 1 hour 15 minsStep 1
For the topping: Combine the bread and butter in a food processor; pulse 10 to 15 times to yield a coarse crumb mixture.
Step 2
For the pasta and cheese: Position a rack in the middle of the oven and preheat to 375 degrees. Lightly grease an 8-inch square glass or ceramic baking dish.
Step 3
Bring 4 quarts of water to a boil in a large pot over high heat. Add the macaroni and 1 1/2 teaspoons of the salt; cook, following the package directions, and drain.
Step 4
While the pasta cooks, cook the mushrooms and spinach. In a large saucepan over medium-high heat, heat the oil until shimmering. Add the mushrooms, stir well and then spread them out into a layer as best you can. Cook, stirring every minute or so, until the mushrooms begin to release water and darken, about 5 minutes. Transfer the mushrooms to a large bowl.
Step 5
Add the spinach to the same pan, adding more oil as needed, and saute, stirring often, until wilted, about 3 minutes. Transfer the spinach to the bowl with the mushrooms.
Step 6
To make the sauce, in the same saucepan over medium-high, heat the butter until it foams; add the shallot and cook for 1 minute, stirring. Add the flour, powdered mustard and cayenne pepper, if using; stir well to combine, continuing cooking until the mixture becomes fragrant and deepens in color, about 1 minute, then gradually stir in the milk. Bring to a boil, constantly scraping the bottom of the pan to prevent scorching; this step will take 10 to 15 minutes, depending on the temperature of the milk. (The mixture must reach a full boil to fully thicken.)
Step 7
Reduce the heat to medium or medium-low, so that the mixture is barely bubbling around the edges; cook for about 5 minutes, stirring occasionally, until the mixture has thickened to the consistency of heavy cream.
Step 8
Remove from the heat. Stir in the cheeses and the remaining 1/2 teaspoon of salt until the cheeses are completely melted. Add the cooked pasta, mushrooms and spinach, stirring to incorporate.
Step 9
Transfer the mixture to the prepared baking dish, spreading it in an even layer. Sprinkle evenly with topping. Bake until the mixture is bubbling and the crumbs are golden brown, about 20 minutes. (If the topping appears to be browning too quickly, cover loosely with aluminum foil.)
Step 10
Cool for about 5 minutes before serving.
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Nutritional Facts
Per serving, based on 5, using low-fat milk
Calories
580
Fat
29 g
Saturated Fat
17 g
Carbohydrates
56 g
Sodium
740 mg
Cholesterol
85 mg
Protein
26 g
Fiber
3 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from a recipe in the May-June 2004 issue of Cooks Illustrated.
Tested by Jane Touzalin.
Published February 28, 2012
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