Ingredients
olive oil
sliced mushrooms
4 tablespoons real butter
4 tablespoons flour
2 cups whole milk
salt, to taste
pepper, to taste
garlic salt
parsley flakes
1 1/2 cups sharp cheddar cheese (New York brand is great)
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Heat oven to 375 degrees. Spray large glass baking dish with olive oil. Fill bottom with sliced mushrooms. Melt 4 Tablespns. real butter and remove from heat. Add 4 Tablespns. flour slowly, stir till there are no lumps. Return to heat and sizzle a little. Add gradually, while stirring constantly, 2 cups whole milk. Salt, pepper, garlic salt and parsley flakes to mixture (to your taste). As it starts to thicken, add a very generous 1-1/2 cups sharp New York cheese. cut in pieces. Stir, turn off heat and cover. Cook until not quite done 8 oz. Barilla Mostaccioli pasta. Drain. Place all of the sauce in glass baking dish on top of mushrooms. It's okay if cheese is not totally melted (better, actually). Add drained pasta slowly. You may not need all of the pasta. Be sure to. leave it kind of soupy and don't add too much pasta. Bake 40 minutes and then stand back when it's attacked. *Note: Sometimes I use one cup buttermilk and one cup whole or skim milk.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese