Mac and Cheese Portobellos
Having mac and cheese doesn’t have to be boring! Experiment with different cheeses, pastas or in this case, stuff it into something. With that, I present you portobello caps stuffed with fontina mac and cheese! Don’t be intimidated. They’re actually pretty simple to make and best when eaten hot and fresh out of the oven.
Ingredients
- 6 portobello caps carved out
- 8 oz elbow pasta I use Ancient Harvest elbow pasta
- 2 tbsp butter
- 4 large garlic cloves grated
- 2 cups half and half
- 1/2 tsp Kosher salt
- pinch of black pepper
- 1/2 lb Fontina cheese
- 1 tbsp Italian breadcrumbs mix with grated parmesan
- 1 tbsp grated parmesan mix with Italian breadcrumbs
Instructions
- Clean your Portobello caps and carve out the insides. Set aside
- Cook your pasta according to package directions.
- Meanwhile, in a larger skillet, melt the butter and add the garlic. Cook for a few minutes until fragrant.
- Add in the half and half, salt and pepper and simmer on low for about 10 minutes until it thickens. Mix often so it doesn’t burn on bottom.
- Remove from heat and add in the cheese, mixing well until it is all melted.
- Add in the macaroni and mix well.
- Fill each Portobello cap with the macaroni and then top with the breadcrumb mixture.
- Layer in a baking dish and bake at 400F for about 15 minutes.
Notes
Make sure your caps don’t over bake because your macaroni will then leak out!