Macaroni cheese, king brown mushrooms, asparagus, truffled pecornio

Macaroni cheese, king brown mushrooms, asparagus, truffled pecornio

By
From
New Classics
Serves
6-8
Photographer
Mark Roper

Who doesn’t love macaroni cheese? I’ve tweaked this childhood favourite by serving thick asparagus and the delightfully meaty king brown mushrooms with it. The short rigatoni, sitting upright, facilitates the addition of more cheesy sauce!

Mushrooms and asparagus

Ingredients

Quantity Ingredient
3-4 king brown mushrooms
garlic, thinly sliced
thyme
10g butter
extra-virgin olive oil
2 bunches green asparagus

Macaroni cheese

Quantity Ingredient
1kg ditalini rigati
80ml extra-virgin olive oil
1 quantity Béchamel sauce
100g grated parmesan
100g fontina, grated
100g cheddar, grated
salt and white pepper
10 slices truffled pecorino or thinly sliced mozzarella
15g butter, plus extra for greasing
80ml thickened cream

Method

  1. For the macaroni cheese

    Cook the pasta at a rolling boil until al dente, about 12 minutes. Drain and coat the pasta with the extra-virgin olive oil. Set aside to cool a little.
  2. Prepare the béchamel sauce. Whisk the three grated cheeses into the béchamel sauce while it’s still hot, until the cheese has melted through. Season with salt and white pepper.
  3. Pour the béchamel sauce evenly over the macaroni and mix well until the sauce thoroughly coats the pasta.
  4. Preheat the oven to 180°C. Coat a baking dish with a good smear of butter. Start placing each rigati tube, upright and randomly in the dish, until all the surface area is covered.
  5. Cover the top of the rigati with the truffled pecorino slices. Dot with butter to finish and spoon over the cream randomly. Place in the oven and bake for 20 minutes, until golden brown. For the mushrooms and asparagus
  6. Slice the king brown mushrooms into random shapes and cross- sections. Sauté in a shallow frying pan with the garlic, thyme, butter and a few drops of extra-virgin olive oil. over medium heat After several minutes, when the mushrooms start to colour slightly, add a splash of water, swirling the pan to create an emulsion.
  7. Trim away the woody bases of the asparagus and lightly blanch in boiling water or steam for a few minutes. Add to the mushroom pan and coat with the juices.
  8. To serve

    Top the macaroni cheese with the asparagus and mushrooms and any remaining juices and serve with a Friendly salad.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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