This heavenly mixture is something I thought up the day after having the flu. Perfect right? I needed some serious food comfort, and quick! This was just what the doc ordered!
Personally, I think mushrooms and artichokes need to get married already… They’re perfect together and this sauté recipe is one for your books! I use it for pastas, pizzas, and omelets regularly. Enjoy!
- 1 Lb large elbow noodles
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 cup chopped button mushrooms
- 1 can quartered artichoke hearts
- 2 cloves minced garlic
- ¼ cup white wine or chicken stock
- ½ Tbsp minced basil
- 1 block cream cheese
- 1 stick butter
- 1 cup milk
- ½ cup heavy cream
- 2 cups freshly grated extra sharp cheddar
- 2 cup mozzarella
- 1 cup freshly grated parmesan
- Salt and pepper to taste
- 1 pinch of nutmeg
- 1 cup Italian breadcrumbs
- First, in an extra-large pot boil mac noodles in salted water until they have reached the al dente stage. Strain, return to pot, and mix with enough evoo to coat.
- In a large sauté pan heat 1 Tbsp. evoo and 1 Tbsp. butter on medium high heat, add well strained and dried artichoke hearts and chopped mushrooms (wipe tops with a damp towel, never saturate mushrooms with water when sautéing) sauté for 5 minutes allowing mushrooms to soften and brown. Add 2 cloves of minced garlic and cook another minute while stirring constantly. At this point add ¼ cup white wine or chicken stock and simmer for an additional 2 minutes. Finish with minced basil and S&P to taste. Set sautéed mixture aside.
- In a medium sauce pan melt butter, cream cheese, milk, cream, and cheeses (leaving out 1 cup mozzarella and ½ cup parmesan) stirring constantly until cheese is completely melted and sauce is smooth and lump free. Season with nutmeg and salt and pepper to taste.
- Add all ingredients back into the noodle pot and mix well to combine.
- Preheat oven to 350
- Pour your heavenly cheesy mixture into ramekins or a 9×13 pan. Top with leftover shredded mozzarella, parmesan and breadcrumbs. Bake for 15-20 minutes or until bubbling and browned on top. Garnish with basil ribbons or minced parsley.
Tip: I Like to use freshly grated cheeses because it melts much more smoothly. I also buy croutons and smash them up myself for bread crumbs!