Grown-Up Mac-N-Cheese
- 12 oz. elbow macaroni
- 6 thick-cut bacon slices, cut crosswise into 1/2 inch pieces
- 1/2 cup thinly sliced stemmed shiitake mushrooms
- 2 large shallots, chopped
- 2 garlic cloves, chopped
- 1 1/4 cups whipping cream
- 1 cup frozen white corn kernels, thawed
- 1 cup grated Parmesan cheese, divided
- 2 TBS chopped fresh parsley
- 1 1/2 cups coarsely grated sharp cheddar cheese
- Cook macaroni in boiling water until tender but still firm to bite. Drain.
- Preheat broiler. Butter 13x9x2 inch baking dish. Cook bacon in large skillet over med-high heat untl crisp. Transfer to paper towels using a slotted spoon. Add mushrooms to skillet and saute until golden, about 6 minutes. Add shallots and garlic; saute until shallots are golden, about 4 minutes. Ad macaroni, cream, and corn. Toss until sauce coats macaroni, about 3 minutes. Stir in 1/2 cup Parmesan, parsley, and bacon. Transfer to baking dish. Sprinkle with cheddar cheese and remaining Parmesan. Broil until brown, about 3 minutes.
elbow macaroni, bacon, shiitake mushrooms, shallots, garlic, whipping cream, frozen white corn kernels, parmesan cheese, parsley, cheddar cheese
Taken from www.epicurious.com/recipes/member/views/grown-up-mac-n-cheese-1235717 (may not work)