10 ozs whole wheat elbow macaroni or other short pasta shape
1 cup good cheese, shredded – I used an aged goat cheese (see notes)
1/2 cup shredded mozzarella
Preheat oven to 400 degrees, and start a pot of water to boil for the pasta.
Heat the olive oil in a skillet over medium low heat. Add the shallot, and cook for a few minutes until the shallot begins to soften.
Add the mushrooms to the skillet. Cook for about 5 minutes until the mushrooms begin to “sweat”; i.e. the mushrooms start to soften and moisture starts seeping out.
Stir the red wine to the skillet along with the thyme, salt and pepper and stir. Raise the heat to bring the wine to a simmer, and cook until most of the liquid has been absorbed.
Begin cooking the pasta according to package instructions. When the pasta is cooked, drain well and toss immediately with the mushrooms.
Add the 1 cup of cheese to the pasta and mushrooms, stir to combine well.
Scoop the macaroni and mushroom mixture into the casserole dish. Sprinkle the 1/2 cup of mozzarella cheese over the top of the pasta.
Cover the casserole dish, and place in the oven to bake for 15 minutes.
Uncover the casserole took bake uncovered for another 5 minutes. After that final 5 minutes, you are are ready to eat. Scoop a generous serving of the casserole onto each plate and enjoy with a good glass of red wine.
This recipe is good for using leftover cheese you might have on hand. Use a good quality, flavorful cheese. An aged cheddar, Gruyere or Gouda could all worked well. We used an aged goat cheese that was recommended for pairing with big red wines.
Keywords: mac and cheese, mushroom pasta recipes, mushroom mac and cheese, Lirac wine pairings