I made this for my family for dinner one evening. I got the cookbook when I went to Corbridge in the summer and bought some taleggio and then couldn't remember what I'd bought it for. I found the book again and thought it would make a lovely dinner party dish. Everyone loved it with lots of second helpings asked for! The book has all sorts of different mac and cheese recipes, loads of which I want to try so look out for them. I served it with a green salad and some garlic bread.
300g portobello mushrooms
2-3 tbsp oil
handful parsley leaves, chopped
handful tarragon leaves, chopped
600ml double cream
100g cheddar cheese, grated
50g Parmesan, grated
250g taleggio, thinly sliced
salt and pepper
Preheat the oven to 200C.
Arrange the mushrooms in a single layer on a baking sheet, stems up, brush with the oil. Season lightly with salt and roast for 15-20 mins until tender. Remove and let cool slightly, slice the mushrooms and set aside.
Meanwhile, bring a pan of water to the boil and cook the pasta according to packet instructions.
Put the cream into a large saucepan and bring just to the boil, stirring occasionally, the reduce the heat and ass the cheddar, Parmesan and halve the taleggio, stir well to melt. Taste and adjust the seasoning.
Add the cooked macaroni and the mushrooms to the cream and mix well. Season. Transfer the pasta mushroom mixture to an oven-proof dish and spread evenly. Top with the remaining taleggio and some black pepper. Bake in the oven for 25- 30 mins. Serve.