Mushroom Macaroni and Cheese from Leite's Culinaria

Name: Mushroom Macaroni and Cheese from Leite's Culinaria
Ingredients: Handful coarse sea salt, to taste; 1 pound macaroni (a classy macaroni called cavatappi is shown in the photo above); 10 ounces portobello mushrooms, stems trimmed level with cap, gills removed; 2 to 3 tablespoons vegetable oil; Leaves from a few sprigs fresh parsley, finely chopped; Leaves from a few sprigs fresh tarragon, finely chopped; 1/2 cup heavy cream; 3/4 cup tightly packed grated white Cheddar, plus more to taste; 2/3 cup tightly packed grated Parmesan, plus more to taste; 8 ounces Taleggio, rind removed, diced or sliced; Fine sea salt and freshly ground black pepper, to taste

Mushroom Macaroni and Cheese from Leite's Culinaria was pinched from <a href="http://leitesculinaria.com/88715/recipes-mushroom-macaroni-and-cheese.html" target="_blank">leitesculinaria.com.</a>

INGREDIENTS

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Handful coarse sea salt, to taste

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1 pound macaroni (a classy macaroni called cavatappi is shown in the photo above)

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10 ounces portobello mushrooms, stems trimmed level with cap, gills removed

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2 to 3 tablespoons vegetable oil

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Leaves from a few sprigs fresh parsley, finely chopped

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Leaves from a few sprigs fresh tarragon, finely chopped

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1/2 cup heavy cream

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3/4 cup tightly packed grated white Cheddar, plus more to taste

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2/3 cup tightly packed grated Parmesan, plus more to taste

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8 ounces Taleggio, rind removed, diced or sliced

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Fine sea salt and freshly ground black pepper, to taste

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