Stouffer's Four Cheese Mushroom Macaroni & Cheese (Copycat)

• 4 quarts boiling water (with 4 teaspoons salt)
• 4 cups dry medium elbow macaroni
• 2 tablespoons stick margarine
• 1 tablespoon Pernod, liqeuer (or 1/4 teaspoon anise extract or 1/8 teaspoon ground anise)
• 58 teaspoon granulated garlic
• 12 teaspoon Worcestershire sauce
• 14 teaspoon granulated onion
• 8 ounces sliced fresh cremini mushroom caps (1/3 inch thick)
• 6 tablespoons stick margarine
• 14 cup flour
• 4 12 cups skim milk
• 12 teaspoon salt
• 12 teaspoon smoked paprika (or 1/2 teaspoon regular paprika plus 1/4 teaspoon liquid smoke flavoring)
• 14 teaspoon white pepper
• 1 (8 ounce) can cheese spread (KRAFT American Easy Cheese)
• 8 ounces shredded fresh white cheddar cheese (2 cups)
• 2 tablespoons powdered parmesan cheese
• 4 ounces fresh provolone cheese (1 cup shredded, or sliced)

1. SET oven rack to center position; PREHEAT oven to 300F for creamy macaroni and cheese (low oven temperature prevents cheese separation for creamier sauce) or 375F for crusty macaroni and cheese; SPRAY a 9 x 13 baking dish with non-stick baking spray.
2. SHRED 8 ounces white cheddar cheese and 4 ounces fresh provolone cheese (or have 4 ounces sliced); SLICE 8 ounces fresh porcini mushroom caps to 1/3 inch thickness; SET aside.
3. BRING 4 quarts (16 cups) water to a rolling boil; ADD 1 tablespoon salt and 4 cups dry medium elbow macaroni; BOIL until just tender; DRAIN cooked macaroni in colander, scraping all pasta from pot; RINSE macaroni under cold running water to halt further cooking.
4. RETURN empty pot to stovetop over medium-low heat; ADD 2 tablespoons margarine, 1 tablespoon Pernod liqeuer (or 1/4 teaspoon anise extract or 1/8 teaspoon ground anise), 5/8 teaspoon granulated garlic, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon granulated onion to pot until margarine is melted.
5. SAUTE 8 ounces sliced fresh cremini mushroom caps in melted margarine mixture over medium-low heat until mushrooms soften; SCRAPE sauteed mushrooms from pot and set aside; RETURN pot to stovetop over medium heat.
6. MELT 6 tablespoons stick margarine in pot over medium-low heat; ADD 1/4 cup flour to make a roux for SAUCE; COOK slowly until golden, stirring as needed (do not scorch).
7. POUR in 4 1/2 cups skim milk while whisking; ADD 1/2 teaspoon salt, 1/2 teaspoon smoked paprika (or 1/2 teaspoon regular paprika plus 1/4 teaspoon liquid smoke flavoring), and 1/4 teaspoon white pepper; WHISK mixture until blended; BRING mixture to almost scalding while stirring often; REDUCE heat to lowest setting.
8. ADD one (8 ounce) can KRAFT American Easy Cheese, 2 tablespoons powdered parmesan cheese and 4 ounces provolone cheese; BLEND mixture until cheeses are melted; FOLD in sauteed mushrooms and macaroni; STIR in 8 ounces shredded white cheddar cheese until just blended; POUR mixture into greased 9 x 13 baking dish.
9. FOR CREAMY MACARONI AND CHEESE: Cover with foil.
10. Bake at 300F for 45 minutes.
11. Stir before serving.
12. FOR CRUSTY MACARONI AND CHEESE: Leave baking dish uncovered; Bake at 375F for 30 minutes.
13. Allow to cool and set for 10 minutes.
14. Serve and enjoy.

boiling water, elbow macaroni, margarine, anise, garlic, worcestershire sauce, onion, mushroom caps, margarine, flour, milk, salt, paprika, white pepper, cheese, fresh white cheddar cheese, powdered parmesan cheese, provolone cheese

Taken from www.food.com/recipe/stouffers-four-cheese-mushroom-macaroni-cheese-copycat-439544 (may not work)