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Macaroni, Mushroom and Cheese Bake
 I would say this macaroni and cheese recipe from Jamie Oliver is one of the swear-to-god-ly easy recipe ever invented. No bechamel sauce is needed. Look at the short and clean ingredients list, you only need that few things to come up with a gigantic, delicious and comforting dish. My previous mac-n-cheese attempts were always dry, not cheesy and most importantly the leftovers did not reheat well. The cheese and cream melt-together sauce in this recipe completely solves this problem. I didn't 100% follow the original recipe, I omitted the cauliflower, added mushroom and I used gouda cheese instead of parmesan, and it didn't taste half-bad. (serves 4 - 6) Ingredients: 1 tbsp olive oil 2 cups sliced mushroom 1 tsp dried herb (thyme, basil or oregano) 1 lb macaroni 1 cup grated cheddar cheese 1/2 cup grated gouda cheese 1 cup cream salt and pepper to taste 1/4 cup breadcrumb Directions: Heat pan with olive oil. Add mushroom and dried herb. Stir until mushroom is cooked. Set aside. Bring a large pot of salted water to the boil. Cook macaronia until al dente, not fully cooked. Drain in a colander. Reserve the pasta water. In a sauce pan, gently melt the cheese with cream. Season with salt and pepper. Stir evenly until smooth. Preheat over to 400F. Transfer macaroni to a greased baking dish, pour in the melted cheese, mushroom and 1/4 cup pasta water. Stir to a silky consistency. Sprinkle breadcrumb on top. Grill macaroni on top shelf until golden and bubbling, about 10 minutes.  related searches : Macaroni
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