Wild Mushroom Macaroni and Cheese

For the Mushrooms

• 1 ounce dried porcini mushrooms
• 1 cup boiling water
• 2 medium leek, chopped (white and pale green parts only)
• 2 tablespoons unsalted butter
• 1 1/2 cups fresh shiitake mushroom caps, sliced
• 2 cups fresh cremini mushroom, sliced
• 1/2 cup fresh portabella mushroom cap, diced
• 2/3 cup dry white wine
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the Macaroni and Cheese

• 2 cups elbow macaroni (uncooked)
• 3 cups whole milk
• 3 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon dry mustard
• 5 cups sharp cheddar cheese, coarsely grated, divided

Directions

1. 1

   To make the Mushrooms: Soak porcini in boiling-hot water, stirring occasionally, until softened, about 15 minutes.

2. 2

   Meanwhile, wash leeks.

3. 3

   Strain porcini through a paper towel lined sieve into a bowl, reserving liquid. Squeeze liquid from mushrooms into sieve, then rinse mushrooms well to remove any grit and chop.

4. 4

   Cook leeks in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until tender, about 8-10 minutes. Increase heat to high, then add all the mushrooms, reserved soaking liquid, and wine and boil, stirring occasionally, until mushrooms are softened, about 5 minutes.

5. 5

   Strain through a clean sieve into a liquid measuring cup, pressing hard on and reserving mushrooms.

6. 6

   Return liquid to skillet and boil it until it is reduced to 1/3 cup, about 5 minutes. Add cream and boil over medium-high heat, stirring occasionally until thickened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt and 1/4 teaspoon pepper, and boil, stirring, 1 minute. Transfer to a 3-quart shallow baking dish.

7. 7

   To make the macaroni: Preheat oven to 400 degrees with rack in the middle.

8. 8

   Cook macaroni in pasta pot of boiling salted water until al dente. Drain and rinse with cold water to stop cooking, then drain again.

9. 9

   Meanwhile, heat milk in a small heavy saucepan over medium-low heat until hot.

10. 10

    Melt butter in a heavy medium pot over medium-low heat, then whisk in flour and cook, whisking, 3 minutes.

11. 11

    Whisk in hot milk, Worcestershire sauce, mustard and 1/4 teaspoon pepper and boil over medium heat, whisking constantly, 2 minutes, then whisk in 3 cups cheese until melted.

12. 12

    Remove from heat and stir in macaroni and 1 1/2 cups cheese. Spread over mushrooms.

13. 13

    Sprinkle evenly with remaining 1/2 cup cheese. Bake until golden, about 30 minutes.