Shiitake Mac & Cheese

Ingredients

• Ingredients for Mornay Sauce
• 1/2 yellow onion or shallot finely minced
• 1/2 tablespoon garlic finely minced
• 1/4 lb. butter
• 1/4 cup all purpose flour
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne
• 1/2 tablespoon dry mustard
• 1 teaspoon nutmeg
• 1/2 gallon whole milk
• 1-1/2 lb. grated fontina and sharp cheddar cheese mixed
• kosher salt to taste
• Other Ingredients
• 2 cups sliced shiitake mushrooms
• 1/4 cup butter
• 1 lb. shell pasta cooked
• 1/2 cup bread crumbs
• 1/4 cup Parmesan
• 1/2 cold Braeburn apple thinly sliced and fanned

Instructions

1. 1
   Sweat onions in butter. Blend spices with flour. Add spices, garlic and flour; whisk until incorporated. Do not brown the flour.
2. 2
   Slowly whisk in milk and let cook for at least 20 minutes. Next, slowly add cheese by the handful, constantly whisking. After all the cheese is incorporated, adjust seasoning.
3. 3
   Brown 1/4 cup butter, and sauté shiitakes with any herbs of your choice (I recommend rosemary). Season with salt and pepper. Add a bit of milk or cream and cook 4 to 5 minutes. Add Mornay to the pan to warm up. Toss with cooked shells and place in ramekins.
4. 4
   The consistency should be goopy looking, not dry or clumpy. If you see distinct pasta pieces and it’s not oozing, it lacks love!
5. 5
   Top with a dusting of bread crumbs and shredded Parmesan. Bake at 400 degrees until bubbling and golden brown, about 10 minutes. Garnish with fresh sliced apple fam and smoked paprika.