Mac & cheese is one of the happiest dishes there is. I know what you’re thinking: “That’s just like…your opinion, man.” Well, it is. And I love it when I’m right.
This one is particularly good because it’s full of mushroomy deliciousness. I found chanterelles on sale and used those, but you could use any mushroom. You’re probably better off with cremini or button mushrooms. To heighten the flavor a bit, you might consider roasting the mushrooms first, or swapping the cheddar to something lighter like Doux de Montagne.
But especially great with this is the topping: a crumble of french bread, parsley, parmesan and chopped portobello “bacon.” Which isn’t real bacon, obviously, and for meat-eaters, it won’t be the same. It will, however, be delicious and an acceptable breakfast side for anyone, vegan or otherwise, as well as a great way to add some meaty, smoky elements into this dish while still keeping it vegetarian-friendly. I got the idea for the portobello bacon from a friend, who introduced me to Libby Pratt’s blog.