Mushroom Macaroni And Cheese

• 1 1/2 cups elbow macaroni (approx)
• 3 tablespoons flour
• 3 tablespoons butter or 3 tablespoons margarine, if you prefer
• 3 -4 cups grated sharp cheddar cheese, divided (or other , mix & match to taste)
• 3/4 cup dried mushroom, broken into manageable pieces
• 1 1/2 cups hot water
• 1/2 cup sliced fresh mushrooms
• 1 1/2 cups vegetable stock or 1 1/2 cups chicken stock
• dried mustard or Worcestershire sauce, as desired
• salt & pepper

1. Soak dried mushrooms in hot water for about 15 minutes. Once mushrooms are reconstituted squeeze out liquid & reserve both mushrooms & liquid.
2. Melt butter over low heat and add flour. Cook gently for 3 or 4 minutes. Whisk in mushroom liquid and sufficient stock to form a medium thick sauce. Add 1/2 the grated cheese & whisk until smooth.
3. Cook macaroni in salted boiling water until just less than 'al dente'.
4. Grease (or spray coat) an 8x8 baking dish. Layer Macaroni, cheese & mushroom sauce & remaining grated cheese in at least 2 layers. You may add more cheese or breadcrumbs, etc. on top.
5. Bake at 350 approx 30 minutes, until sauce is bubbling and any topping is browned.

elbow macaroni, flour, butter, dried mushroom, water, mushrooms, vegetable stock, worcestershire sauce, salt

Taken from www.food.com/recipe/mushroom-macaroni-and-cheese-490556 (may not work)