Macaroni & Brie with Mushrooms & Ali Farka Toure

I found this recipe on The Kitchn and it takes classic macaroni and cheese to a new level.  It incorporates many flavors/textures that blend perfectly for a delicious meal.  I’ve changed a few things and simplified a couple of steps but the people at The Kitchn did a great job!

Music: Ali Farka Toure - Savane This is the last album by legendary Ali Farka Toure.  It’s such an immense album, his guitar playing is at it’s finest and his voice is just perfect.  Combined with the incredible songwriting this is a wonderful introduction to his work.

Ingredients: Serves 4

1 Pound Shell Pasta

1 Cup of Bread Crumbs

1/2 Cup of Walnuts, crushed

2 Tb of Butter, melted

1 Tb of Olive Oil

8 Ounces of Brie, cut into small pieces

2 Ounces of Gruyere, grated

2 Garlic Cloves, minced

1 Pound of White Mushrooms, quartered

1/2 Cup of Dry White Wine

1 Tb of Flour

1 Cup Whole Milk

Salt and Pepper to Taste

Directions:

Cook Pasta, drain and set aside.

Meanwhile, in a large skillet add oil and saute garlic for 2 minutes.  Add mushrooms, salt and pepper and turn on medium-high and cook until the mushrooms begin to release their juices.

Add the white wine and cook for another 2 minutes.  Then remove the mushrooms with a slotted spoon and set aside.

Turn the pan down to medium.  There should be some liquid left in the skillet.  Add the flour and whisk until it begins to thicken.  Turn off heat add the cheese and milk and stir until the cheese has melted and the sauce begins to thicken.

Preheat oven to 350 and add the pasta, mushrooms, and the sauce from the skillet into a baking pan and mix together.

Combine breadcrumbs, butter, and crushed walnuts together in a small bowl and mix well.  Sprinkle this mixture over the top of the macaroni & cheese and bake uncovered for 15 minutes or until the breadcrumbs begin to brown.