1 lbs macaroni
1/4 lbs cheddar
1/4 lbs brie
½ cup butter
1/2 lbs mushrooms
2 cloves garlic
1½ tsp salt
1 tsp nutmeg
1 tbsp flour
1 cup milk
2 cups chopped baby greens and/or arugula
Prepare macaroni or other similar sized pasta according to package directions. While the pasta water is coming to a boiling, cut the mushrooms into thick slices and saute in 1 tablespoon of the butter in a medium sauce pan over high heat. Stir occasionally and cook until the mushrooms are golden brown.
While the mushrooms are cooking, finely dice the onion and mince the garlic. Shred the cheddar and cut the brie into small chunks. Set the mushrooms aside in a small bowl.
In the same saucepan, melt the remaining butter over high heat, then add the garlic. Once the garlic is just beginning to brown, add the onions, salt and nutmeg. Stir occasionally and when the onions become translucent, turn off the heat. Whisk the flour into the milk, and slowly pour over the onions, stirring constantly. When the onions have been fully incorporated into the milk, turn the heat back on to medium and cook until the mixture thickens, about 3 to 5 minutes, then turn off the heat. Add the onion mixture, cheese and greens to the cooked past and stir until the cheese is melted. Serves 5-7.
* To make the basic version of macaroni and cheese, you can omit the mushrooms, brie and greens. Increase the cheddar to 1/2 pound.