This dish earned its name when I found a recipe very similar to this one in a cookbook called something like “ziti with sharp cheddar sauce.” Which is basically what it is, but your most likely reaction will be “wow, this is really good macaroni & cheese!”
3 T. olive oil or butter
1 medium onion, finely diced
1 celery rib, finely diced
8 oz. mushrooms, sliced thinly
3 T. flour
3 c. milk
1/8 tsp. nutmeg
1 T. dijon mustard
1 1/2 grated extra sharp cheddar
1 lb. short pasta: ziti, penne, centellani, macaroni, etc.
Fresh bread crumbs – about 1 cup
Heat oil or butter in saucepan, and add onions and celery. Cook for about 5 minutes until softened, add mushrooms. Cook for a few minutes more.
Stir in flour and cook for about 1 minute, then whisk in heated milk in a stream, trying to avoid lumps of flour. Stir well, and simmer on low for about 15 minutes, stirring occasionally.
Meanwhile: heat oven to 350 F. Cook pasta, but for about 2-3 minutes less than the package cooking directions. Drain, rinse under cold water.
Add nutmeg, mustard and cheese to sauce and season with salt and plenty of pepper.
Mix pasta and sauce together and place in a casserole dish of appropriate size, top with bread crumbs.
Bake until thoroughly hot, bubbly, and browning on top, about 20 minutes.

Posted by: admin