Porcini Mac & Cheese

• 1 package (1 ounce) dried porcini mushrooms
• 1 cup boiling water
• 1 package (16 ounces) small pasta shells
• 6 tablespoons butter, cubed
• 1 cup chopped baby portobello mushrooms
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 2-1/2 cups 2% milk
• 1/2 cup pumpkin or amber ale
• 2 cups shredded sharp white cheddar cheese
• 1 cup shredded fontina cheese
• 1 teaspoon salt
• 1 cup soft bread crumbs

1. Preheat oven to 350u0b0. In a small bowl, combine dried mushrooms and boiling water; let stand 15-20 minutes or until mushrooms are softened. Remove with a slotted spoon; rinse and finely chop. Discard liquid. Cook pasta according to package directions for al dente.
2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add portobello mushrooms and shallot; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in milk and beer. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until slightly thickened. Stir in cheeses, salt and reserved mushrooms.
3. Drain pasta; add to mushroom mixture and toss to combine. Transfer to a greased 13x9-in. baking dish. Top with bread crumbs. Bake, uncovered, 35-40 minutes or until golden brown.

porcini mushrooms, boiling water, pasta shells, butter, baby portobello mushrooms, shallot, garlic, allpurpose, milk, pumpkin, cheddar cheese, fontina cheese, salt, bread crumbs

Taken from www.tasteofhome.com/recipes/porcini-mac-cheese/ (may not work)