Baked Macaroni and cheese with mushrooms and leeks
This recipe for macaroni with mushrooms and leeks is a different and definitely more refined dish, when compared to simple macaroni and cheese; it can be served as a vegetarian meal for two or a starter for four.
Ingredients list (dinner for two):
* 1/2 lb. macaroni pasta
* 1 leek, washed and sliced in rings
* 1 can sliced white mushrooms or fresh mushrooms
* 1 cup half-half cream
* 2 tablespoons sour cream
* grated cheese
* breadcrumbs
* olive oil
* salt & pepper
Procedure:
1) Set a pot of salted water on the stove to boil, meanwhile drain the mushrooms and set aside. Wash leeks and cut into slices. In a pot, add two tablespoons cooking oil and fry the mushrooms for 2 minutes, over medium-high heat setting; then add the slicedleeks.
2) Gently cook the sliced leeks until they disintegrate, stirring regularly, making sure they do not burn. Add the cream and sour cream, salt and pepper. Reserve and turn the heat off.
3) Put the pasta in the water which should be boiling by now; cook the pasta until al dente, about 7 minutes, then drain. Pour hot pasta into the mushroom and leeks creamy mixture, and gently mix.
4) Preheat oven to 350 °F (gas mark 6, for gas stoves)
5) Pour the pasta and vegetables into two individual gratin dishes (or one larger one), sprinkle with cheese and breadcrumbs. Bake for 5 minutes to melt the cheese, then set the oven to broil, and roast until the cheese has formed a nice crust over each portion.
Serve this leeks and mushrooms macaroni recipe...