Mac & Cheese with wild mushrooms and ANCO smoked Gouda — Week 17: Ingredients you hated as a kid
It’s good for children to help prepare meals. And the school break is a great opportunity to get them involved. They have fun stirring, measuring ingredients and breaking eggs while learning new concepts. Once their curiosity is piqued, they’ll be more likely to want to try new foods.
Rapini, wild mushrooms and strong-tasting cheese are some of the foods I disliked most when I was growing up.
With this week’s Ingredients You Hated as a Kid theme, I set myself the challenge of making a mac & cheese with all three.
So have fun remembering what foods you despised most and use them to create your own mac & cheese. You never know, if you try them, you might end up liking them!
- In a pot, melt the butter and soften the shallot.
- Add the mushrooms and continue cooking for about 5 minutes or until golden.
- Add the garlic and continue cooking 2 minutes.
- Add the flour and stir for 1 minute, making sure the flour doesn’t brown.
- Add the milk and cream, mixing with a wood spoon to obtain a smooth sauce. Simmer for 5 minutes, stirring regularly until the sauce thickens.
- Add half the parmesan, the gouda and the pasta. Pour into a baking dish, top with the rest of the parmesan and the breadcrumbs previously mixed with the melted butter.
- Garnish with the rapini sautéed in the butter and garlic.