I did a macaroni and cheese tasting for a local brewery a few weeks ago, and I did two more traditional dishes, then wanted something a bit more deconstructed for the third. I wanted something vegetarian, and I always tend to go with mushrooms when I am cooking meatless—they are so flavorful, and I just love their texture.
Jumbo shells are one of my favorite pasta dishes. They tend to take a bit more time and effort than a regular pasta dish, but I think they’re really impressive, and the effort of hand-stuffing them really pays off. The smoked gouda in this sauce can be overpowering—that cheese has tons of flavor—so I recommend you keep it at the 1/4 pound the recipe calls for. All of the flavors here combine together perfectly. This really is a delicious dish.
Check out these kitchen essentials helpful in making this recipe:
- jumbo shells - 1 package - about 2 dozen shells
- vegetable oil - 2 tbsp
- onion - 1 medium, diced
- garlic - 2 cloves, minced
- crimini mushrooms - 1 lb, quartered
- balsamic vinegar - 2 tbsp
- butter - 2 tbsp
- flour - 2 tbsp
- milk - 2 1/2 cups
- smoked gouda - 1/4 lb, shredded
- mozzarella - 1/4 lb, shredded
- salt - 1/2 tsp
- pepper - 1/2 tsp
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.