When you have under an hour and are yearning some soul food, then this American Mushroom Mac and Cheese is your best bet. Tuck into assorted mushrooms, cheese and pasta.

MUSHROOM MAC AND CHEESE

Components

8-10 button mushrooms, heavily sliced
4-5 Indian Portobello mushrooms, thickly sliced
5-6 white shimeji mushrooms
2 cups boiled macaroni pasta
1/2 cup grated combined cheese + for sprinkling
2 cheese pieces
1/2 tablespoon oil
1 tsp + 1 tbsp finely sliced garlic
2 tablespoons butter
2 tablespoons improved flour (maida).
1/2 tsp red chilli flakes.
3 cups milk.
1/2 tsp dried blended herbs.
Salt to taste.
Fresh parsley sprig for garnish.

Technique.

1. Preheat the oven at 180 ℃.
2. Heat oil in a non-stick shallow pan. Add 1 tsp garlic and sauté till golden brown.
3. Add the button mushrooms, Portobello mushrooms, and shimeji mushrooms and mix well. Prepare on high heat for 4-5 minutes. Include salt and mix well.
4. Take the pan off the heat.
5. Heat butter in a non-stick pan. Include staying garlic, mix and cook till golden brown.
6. Include fine-tuned flour and blend well. Cook for 1-2 minutes.
7. Add red chilli flakes and mix. Pour 2 1/2 cups milk and cook for 4-5 minutes.
8. Add the macaroni and blend well. Include dried combined herbs, salt, mixed cheese and cheese slices and blend till well integrated. Prepare for 1-2 minutes.
9. Add the mushroom mixture and blend well. Include the remaining milk and mix. Cook for 1-2 minutes.
10. Transfer the mixture into a little cast iron pan. Sprinkle the mixed cheese and place it in the preheated oven for 5-6 minutes or till the cheese melts.
11. Get rid of the turn out of the oven and serve hot garnished with parsley sprig.

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